Spinach with dahl recipe

1. 1

   Wash the spinach, then cut the stems into 2 cm ( 3/4 inch) pieces and tear the leaves into smaller pieces.

2. 2

   Drain the soaked dhal, then rinse and drain again.

3. 3

   Put the dhal, 500 ml (17 fl oz/2 cups) water and the turmeric in a saucepan and bring to the boil.

4. 4

   Cover, reduce the heat to low and simmer for 3040 minutes, or until the dhal is cooked and the water has been absorbed.

5. 5

   Set aside.

6. 6

   Heat the coconut oil in a large wok over medium heat, and add the spinach and salty water.

7. 7

   Add the garlic paste, onion, chillies, rampe and curry leaves; cook for 5 minutes, or until the onion has softened.

8. 8

   Stir in the dhal and cook for 2 minutes.

9. 9

   Pour in the coconut cream and simmer over low heat for 5 minutes, stirring regularly so the coconut cream does not split.

10. 10

    Taste and season with salt if needed.

11. 11

    Serve with pol roti.

* Per serving · 4 servings · Values may vary.