Directions
- 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.
- 2Mix well, cover, and cook for 10 minutes on medium flame.
- 3Open the lid, stir well, and continue cooking uncovered for another 10 minutes, stirring occasionally so it doesn’t stick.
- 4Add the remaining ¼ cup coconut milk and spinach leaves.
- 5Cook till spinach softens.
- 6In a small pan, heat coconut oil and add mustard seeds, dried red chilli, and curry leaves.
- 7Let them splutter.
- 8Pour 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 medium onion, finely chopped
- 1 green chilli, slit
- curry leaves
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 medium tomato, chopped
- 0.5 tsp turmeric powder
- 0.5 tsp red chilli powder
- 0.25 tsp fenugreek (methi) powder
- 0.75 cup coconut milk
- 1.5 cups water
- Salt
- 1 handful fresh spinach leaves, roughly chopped
- 1 tsp coconut oil
- 0.5 tsp mustard seeds
- 1 dried red chilli
- curry leaves
- 1 tsp coconut oil
- Chopped coriander leaves
- lemon juice
Equipment
kadaismall pan
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