Sri Lankan-Style Coconut Spinach Dal

20 mins
Serves 3
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Directions

  1. 1In a kadai, add the soaked masoor dal, onion, chilli, curry leaves, ginger, garlic, tomato, turmeric, chilli powder, fenugreek powder, coconut milk (½ cup), water, and salt.
  2. 2In a kadai, add the soaked masoor dal, onion, chilli, curry leaves, ginger, garlic, tomato, turmeric, chilli powder, fenugreek powder, coconut milk (½ cup), water, and salt.
  3. 3In a kadai, add the soaked masoor dal, onion, chilli, curry leaves, ginger, garlic, tomato, turmeric, chilli powder, fenugreek powder, coconut milk (½ cup), water, and salt.
  4. 4Mix well, cover, and cook for 10 minutes on medium flame.
  5. 5Mix well, cover, and cook for 10 minutes on medium flame.
  6. 6Mix well, cover, and cook for 10 minutes on medium flame.
  7. 7Open the lid, stir well, and continue cooking uncovered for another 10 minutes, stirring occasionally so it doesn’t stick.
  8. 8Open the lid, stir well, and continue cooking uncovered for another 10 minutes, stirring occasionally so it doesn’t stick.
  9. 9Open the lid, stir well, and continue cooking uncovered for another 10 minutes, stirring occasionally so it doesn’t stick.
  10. 10Add the remaining ¼ cup coconut milk and spinach leaves.
  11. 11Add the remaining ¼ cup coconut milk and spinach leaves.
  12. 12Add the remaining ¼ cup coconut milk and spinach leaves.
  13. 13Cook till spinach softens.
  14. 14Cook till spinach softens.
  15. 15Cook till spinach softens.
  16. 16In a small pan, heat coconut oil and add mustard seeds, dried red chilli, and curry leaves.
  17. 17In a small pan, heat coconut oil and add mustard seeds, dried red chilli, and curry leaves.
  18. 18In a small pan, heat coconut oil and add mustard seeds, dried red chilli, and curry leaves.
  19. 19Let them splutter.
  20. 20Let them splutter.
  21. 21Let them splutter.
  22. 22Pour this tadka into the dal, turn off the flame, and finish with coriander leaves and lemon juice.
  23. 23Pour this tadka into the dal, turn off the flame, and finish with coriander leaves and lemon juice.
  24. 24Pour this tadka into the dal, turn off the flame, and finish with coriander leaves and lemon juice.

Ingredients

  • 1 cup masoor dal (red lentils), washed and soaked
  • 1 cup masoor dal (red lentils), washed and soaked
  • 1 cup masoor dal (red lentils), washed and soaked
  • 1 medium onion, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium onion, finely chopped
  • 1 green chilli, slit
  • 1 green chilli, slit
  • 1 green chilli, slit
  • curry leaves
  • curry leaves
  • curry leaves
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 tsp grated garlic
  • 1 tsp grated garlic
  • 1 medium tomato, chopped
  • 1 medium tomato, chopped
  • 1 medium tomato, chopped
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp red chilli powder
  • 0.5 tsp red chilli powder
  • 0.5 tsp red chilli powder
  • 0.25 tsp fenugreek (methi) powder
  • 0.25 tsp fenugreek (methi) powder
  • 0.25 tsp fenugreek (methi) powder
  • 0.75 cup coconut milk
  • 0.75 cup coconut milk
  • 0.75 cup coconut milk
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups water
  • Salt
  • Salt
  • Salt
  • 1 handful fresh spinach leaves, roughly chopped
  • 1 handful fresh spinach leaves, roughly chopped
  • 1 handful fresh spinach leaves, roughly chopped
  • 1 tsp coconut oil
  • 1 tsp coconut oil
  • 1 tsp coconut oil
  • 0.5 tsp mustard seeds
  • 0.5 tsp mustard seeds
  • 0.5 tsp mustard seeds
  • 1 dried red chilli
  • 1 dried red chilli
  • 1 dried red chilli
  • curry leaves
  • curry leaves
  • curry leaves
  • 1 tsp coconut oil
  • 1 tsp coconut oil
  • 1 tsp coconut oil
  • Chopped coriander leaves
  • Chopped coriander leaves
  • Chopped coriander leaves
  • lemon juice
  • lemon juice
  • lemon juice

Equipment

kadaismall pan