This Spinach Coconut Dhal is a delightful and hearty dish that perfectly combines tender red lentils with rich coconut milk and vibrant spinach. The mild heat from the chilli flakes, paired with the aromatic sauté of garlic, onions, and curry leaves, creates an aroma that's simply irresistible. It’s perfect as a main dish alongside rice or flatbread, making it both fulfilling and delicious.
Ingredients
UNITSIngredients
1 cupRed lentils (To cook the dal)
¼ tspTurmeric powder
1 cupWater
3 to 4 tbspOil (For tempering)
a handfulCurry leaves
3Garlic cloves (finely sliced)
1 largeOnion (finely sliced)
1 tspMustard seeds
¼ tspTurmeric powder
1 tspChilli flakes
1 cupCoconut milk
1 bundleSpinach (washed and leaves picked)
to tasteSalt
Follow
Directions
Description - Step 1
Step 1: Cook the lentils
Rinse the red lentils thoroughly under cold water and strain them.
Add them to a medium-sized saucepan with water and turmeric powder.
Bring it to a boil over medium heat, and then simmer until the lentils turn soft.
Once cooked, set aside.
Description - Step 2
Step 2: Prepare the tempering
Heat oil in a skillet or pan over medium heat.
Add curry leaves, followed by sliced garlic and onion.
Sauté for 3 to 4 minutes until the onions turn golden brown.
Next, add turmeric powder, mustard seeds, and chilli flakes.
Continue to sauté for 1 to 2 minutes until the mustard seeds start to splutter.
Description - Step 3
Step 3: Combine the dal and tempering
Pour the tempering mixture into the cooked lentils.
Add coconut milk and stir to combine.
Cook over low to medium heat for 7 to 10 minutes, allowing the flavours to blend.
Taste and season with salt as needed.
Description - Step 4
Step 4: Add the spinach
Now, add the spinach leaves to the dal and cook for about 3 minutes, or until the leaves wilt and blend into the creamy mixture.
Description - Step 5
Step 5: Serve
Remove the pan from the heat.
Serve the warm spinach coconut dal with steamed rice, roti, or naan.
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Sri Lankan
Easy
Main Course
