Spring Green & Coconut Dal

February 18, 2017

This article was written for Annabel & Grace, which is now part of Rest Less.

This, Spring Green & Coconut Dal, is a Riverford recipe which has been tried and tasted by my friend, Susie, a fabulous cook and supporter of Annabel & Grace.

Spring Green & Coconut Dal

Spring Green & Coconut Dal

Ingredients: serves 2
1 tbspn coconut oil
1 onion, finely sliced
1 large garlic clove, finely chopped
4cm piece of fresh ginger, peeled & finely grated
1 red chilli, finely sliced
1 tsp black mustard seeds
¼ tsp ground turmeric
1 x 400ml tin coconut milk
100g yellow mung dal lentils (or use red lentils), rinsed in a sieve
1 tsp coriander seeds, toasted & ground
1 tsp cumin seeds, toasted and ground
200g spring or summer greens, tough ribs removed leaves finely shredded
handful of coriander leaves
A squeeze of lime or lemon juice
Toasted coconut chips or toasted dessicated coconut, to garnish
salt

How to prepare:

Melt the coconut oil in a large pan. Add the onion and fry on a low heat for 10 minutes, stirring occasionally.

Turn up the heat a little and add the garlic, ginger, chilli, mustard seeds and turmeric. Stir for about 1 minute, until you hear the mustard seeds start to pop. Stir the coconut milk in the can then pour into the pan with the lentils and ground coriander and cumin. Fill the coconut milk can half full with water and add that too.

Bring up to the boil, reduce the heat and simmer for about 15 minutes. Add the greens, stirring in small handfuls at a time, then cook for a further 5-10 minutes, until the lentils are tender and the greens wilted. Keep an eye on the liquid and add more water if needed.

Season the dal with salt, stir in the fresh coriander and add a squeeze of lime or lemon juice to taste. Serve the dal sprinkled with toasted coconut and a few extra coriander leaves.

Enjoy!

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