This is a simple and wholesome dish. You can also use red lentils or split peas and vary the spices to your taste. Serve it with Indian raita or natural yoghurt.
Prep and cooking time: 40 mins – 1 hour
2 tbsp coconut or olive oil
1 large onion, finely diced
3 garlic cloves, finely diced or minced
2cm fresh ginger, grated
2 1/2 tsp ground garam masala
1 tsp ground turmeric
1⁄4 tsp dried chilli flakes
200g red lentils or split peas
400ml vegetable stock
1 x 400ml tin coconut milk
1 large handful baby spinach
1 handful fresh coriander leaves, roughly chopped
Heat 2 tbsp of oil in a large saucepan, over medium heat. Fry the onion, garlic, and ginger, until softened.
Stir in the spices and fry until lightly browned.
Stir in the lentils or split peas, and a pinch of black pepper.
Add the coconut milk and vegetable stock, and bring it to a boil. Reduce the heat and simmer gently for 20-25mins. If using split peas, add an extra 125ml water and cook for a further 15-20mins.
The lentils or split peas should be soft and cooked through. Add in the spinach leaves and stir the dahl.
Serve with coriander.