Spinach and coconut dahl
Serves a big crowd (6+)
Several years ago Roger spent a couple of months trecking in the Himilaya. The evening meal most nights was dahl with rice. Dahl is one of the easiest and tastiest 'meals-in-one-pot' we enjoy.This recipe is a much more luxurious version that the ones Roger was served en route, but still with the earthy warming flavours of Indian spices. It works equally well without rice as a warming nourishing soup.
1 kg moong dahl (split peas or whole lentils)
1 bunch fresh spinach (you can add as much fresh or frozen spinach as you wish) 1 (400 g) can chopped tomatoes
1 can coconut cream (if you a less rich dahl miss this out)
½ -1 T cumin seed
1 T garam marsala
One clove fresh garlic, chopped
1 t black mustard seeds
1 t coriander powder
2 T ghee or peanut oilor rice bran oil
salt (to taste)
The night or morning before: Sort through lentils/pulses for stones etc in a bowl. Rinse. Cover with plenty of water and soak for four hours or more.
Drain lentils and place in an extra large saucepan and cover with water about two inches over the top. Bring to the boil and simmer for about 10 minutes.
Simmer for about 30-40 minutes until lentils is tender, or mushy, however you like it. Add more boiling water if you think it's getting dry. (We do this stage in our pressure cooker and it takes 15 minutes to cook the lentils – one measure lentils to 1 ½ of water).
When the lentils are almost cooked place oil in a small frypan and heat. Add the spices to the hot oil and fry whilst stirring until the cumin seeds begin to roast and smell good. Do not burn. Tip the spices into lentil pot and stir. Add tomatoes and spinach. Simmer gently for 5 minutes.
Add coconut cream and salt to taste. Do not boil vigorously as some coconut cream may separate. Add salt to taste. Serve with rice. Kids (and drown-ups) love a bowl of plain yoghurt with sliced banana on the side.