It tastes glorious, which is probably why we have it nearly every week and
Cooper loves it too which is an added bonus as it's filled with lentil and spinach goodness. Its also high in protein and rich with B vitamins, thiamine and folic acid, as well as iron and zinc
We like our dal as the star of the show with some toasted pitta bread for scooping. I know, I know pitta bread is generally thought of as Greek or Turkish fare, but they're great when you're in a hurry. Just throw them in the toaster for a few minutes to get nice and crispy, then get stuck in. They are also far less calorific than naan bread and many other flatbreads, which is another point in their favour.
One pot of dal feeds three of us for two nights. It's a very frugal meal and can also be turned into a lovely soup with the addition of some extra stock.
Last night we had guests for dinner, so we broke from tradition and had our dal alongside chickpea curry, aloo saag, cucumber & mint raita, pickled red onion and rice. Boy was I tired by the time we sat down to eat, but it was worth it. I wish I had photos for you, but it was just too dark for any decent shots and we were all ravenous.
Do try this. You'll love it!
Spinach and Coconut Dal
A delicious, but frugal family meal, that can be thrown together in under half an hour. Great for during the week, when you get in from work late and need to put a meal on the table.
- 400g red lentils
- 400ml coconut milk
- 600ml vegetable stock (3 stock cubes)
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp chilli powder
- 200g spinach, wilted and chopped
- a handful of fresh coriander
- a good grinding of black pepper
1. Rinse the lentils really well under cold running water, then add to a large heavy based pot with all the ingredients bar the spinach, coriander and pepper. Bring to the boil, reduce to a gently simmer, cover and cook for 15 minutes, stirring occasionally.2. Add the spinach and cook for another 5-10 minutes or until the lentils are soft.3. Add the coriander and stir through. You may add a little more stock or water, if you feel it needs it. Then season with black pepper and serve.Notes: I wash my spinach, then wilt it in a colander by pouring a kettleful of boiling water over it, I then refresh it with cold water, squeeze as much water out of it as I can and then chop it. You can also use frozen spinach and coriander in this recipe. If I use frozen, I tend to throw in about 3 or 4 little bundles of spinach and 2 or 3 cubes of coriander.
Yield: Serves 4-6