Comforting spinach dhal

LET’S GET COOKING

Method

Tick off each step as you go.

Rinse the red lentils. Chop the onion and tomato; mince the garlic.
Heat the oil in a saucepan. Soften the onion for 3 minutes, then stir in garlic, curry powder and turmeric.
Add lentils, tomato and the measured water. Bring to a gentle simmer and cook for 12 minutes, stirring occasionally.
Add frozen spinach and coconut milk. Simmer for another 5–7 minutes until the lentils are soft and the spinach is steaming hot. Add a splash of water if needed.
Toast the bread while the dhal finishes. Taste, season lightly, and serve in bowls.

Kitchen tip

Red lentils cook quickly without soaking. Brown or green lentils take longer.

This is a weeknight version of parippu with spinach already in the pot. A small amount of coconut milk gives the familiar flavour without needing a very rich sauce.

Ingredients

Method