Lemongrass dal with garlic and curry leaves

• portioner: SERVES 4

Ingredienser

I teaspoon coriander seeds, bashed

I teaspoon cumin seeds

300g red split lentils, rinsed

6 garlic cloves, peeled, 3 left whole, 3 finely sliced

2 lemongrass stalks, bashed

I teaspoon ground turmeric

½ teaspoon Kashmiri chilli powder

I x 400ml tin coconut milk

200g greens, like spinach or shredded chard

2 tablespoons coconut oil

I small red onion, peeled and finely sliced

I teaspoon black mustard seeds

20 fresh curry leaves

I unwaxed lemon

chapatis or rotis, to serve

Vejledning

SERVES 4

Toast the spices In a saucepan big enough to cook your dal, toast I teaspoon bashed coriander seeds and i teaspoon cumin seeds, then tip into a small bowl.

Rinse and cook the lentils Rinse 300g red split lentils in cold water, then drain, put them in a pan and cover with I litre water (about cm over the top of the lentils). Add a good pinch of salt and bring to the boil. Once boiling, skim off any scum that has risen to the top, then reduce to a simmer. Add 3 whole cloves of garlic, 2 bashed lemongrass stalks, I teaspoon ground turmeric, ½ teaspoon Kashmiri chilli powder, the toasted coriander and cumin seeds and cook for 15 minutes, or until the lentils are velvety soft.

Add the coconut milk Once the lentils are cooked, turn the heat back up to medium, add 400ml coconut milk and 200g spinach and cook for another Io minutes, until creamy.

Make the temper In a small pan heat 2 tablespoons coconut oil over a high heat, add I small red onion, peeled and finely sliced, and cook for 5-6 minutes

until golden brown. Add 3 finely sliced cloves of garlic, I teaspoon black mustard seeds and 2o curry leaves and cook for 1-2 minutes more until the curry leaves are crispy and shiny.

Finish the dal

Spoon the dal into bowl, top with the garlic and curry leaf temper,

add a squeeze of lemon juice to

lift everything and eat with roti

or chapati.

Notater

Maybe add less water