300 gm split red lentils
3/4 cup coconut milk
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp crushed ginger
2 cups baby spinach leaves whole or chopped spinach leaves
1/4 tsp garam masala powder
1/4 tsp crushed black pepper
3 tbsp chopped coriander leaves
2 green chillies, slit
salt to taste
For the tempering or tarka
2 Tbsp oil
2 shallots thinly sliced
3 garlic cloves, thinly sliced
1 tsp finely chopped ginger
1/4 tsp red chilli powder
2 tsp cumin seeds
1 tsp mustard seeds
- Wash the lentils well; preferably in a sieve until the water runs clear. Drain and transfer into a wide saucepan along with the coconut milk, water, cumin powder, coriander powder, turmeric powder and ginger.
- Bring this to a boil. Cover and cook on low heat once it starts to boil. Simmer for 15-20 minutes stirring occasionally to prevent the mixture from sticking to the bottom of the pan. Add more water if required.
- Stir in the spinach, cherry tomatoes, green chillies and salt. Cook for another 7-8 minutes or until the lentils are soft and tomatoes are done. Keep adding water if the mixture turns very thick. Once done, sprinkle the crushed pepper and garam masala on top. Switch off the heat and keep aside.
- For the tarka, heat oil in a small frying pan. Add the mustard seeds and once they start to crackle add the cumin seeds followed by the shallots, garlic, ginger.
- Once the shallots start to brown add the chilli powder and roast for 2-3 seconds. Pour this tarka over the prepared dal.
- Sprinkle the chopped coriander leaves on top. Cover and keep aside for 5 minutes before serving for the flavours to infuse well into the dal.
- Mix and serve with fluffy basmati rice, nan, roti, etc