SPINACH AND COCONUT DAL

For the lentils:

❚ 250 g (9 oz) toor dal

❚ 1.2 L (4 cups) water

❚ 1 1/4 tsp (6 ml) salt

❚ 1 tsp (5 ml) ground turmeric

❚ For the spinach:

❚ 1 tbsp (15 ml) ghee

❚ 1 tbsp (15 ml) urad dal

❚ 1 tsp (5 ml) cumin seeds ❚ 2 tsp (10 ml) coriander seeds

❚ 1/2 tsp (2 ml) freshly ground black pepper

❚ 4 dried red chilies

❚ 50 g (1 3/4 oz) fresh coconut, roughly chopped

❚ 200 g (7 oz) fresh spinach ❚ 100 ml (6 tbsp) boiling water

❚ For the tadka:

❚ 1 tsp (5 ml) ghee

❚ 1 tsp (5 ml) black mustard seeds

❚ 2 dried red chilies

❚ A pinch of asafoetida 1. Start by combining the lentils, water, salt and turmeric in a pan and bringing them to the boil. reduce the heat, then cover and cook for 40–45 minutes, until the lentils are soft.

2. To cook the spinach, heat the ghee in another pan and add the urad dal. Cook for 2 minutes on a low heat until slightly golden, then add the cumin seeds, coriander seeds, black pepper, dried red chilies and chopped coconut. Let it all sizzle for a minute.

3. Add the spinach and boiling water. Cover and cook on a low heat for 2 minutes, until the spinach has wilted. Transfer the mixture to a blender and blitz to a purée.

4. Tip the purée into the pan of cooked lentils and return to the boil.

5. For the tadka, heat the ghee in a small pan. Add the mustard seeds, dried red chilies and asafoetida and let them sizzle for a minute. Stir this mixture into the lentils and serve.

6. Store in an airtight container in the fridge for 2–3 days.

7. reheat well before serving.

Serves: 4