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One-pot masala dhal
Serves 2 Starters and mains
Ingredients
- 11⁄2tsp cumin seeds
- 11⁄2tsp coriander seeds
- 2cm piece of fresh ginger, peeled and cut into thin slices 1tsp chilli flakes
- 1tbsp smoked paprika
- 2tsp garam masala
- 1tsp Himalayan salt
- 2tbsp melted coconut oil 2tbsp tomato purée
- bunch of coriander leaves
For the dhal
- 1 tbsp coconut oil
- 1 small red onion, finely diced
- 2 garlic cloves, finely chopped
- 3tbsp masala paste (see above)
- 160g chopped tomatoes
- 400ml coconut milk
- 100g red lentils
- 50g spinach
- coriander leaves, to garnish
- Greek yogurt, to garnish
Method
To make the masala paste, toast the cumin and coriander seeds in a frying pan until fragrant, then place in a mortar and pestle and grind them together.
Tip the mixture into a small food processor, add the ginger, chilli flakes, smoked paprika, garam masala, and salt, and pulse a few times. Add the coconut oil, tomato purée and coriander leaves, and pulse again until a smooth paste has formed. Set aside.
To make the curry, heat a large frying pan over a medium heat. Add the coconut oil and onion and sauté for 4-5 minutes until translucent. Add the garlic and cook for a further minute. Stir in the masala paste and cook for a further 1-2 minutes, stirring. Now add the chopped tomatoes and coconut milk, stirring everything together. Taste a little of the sauce and add a little more masala paste if needed. Bring to the boil. Add the lentils and reduce the heat to medium-low. Give the curry a stir every now and then until the lentils are tender, about 20-25 minutes.
Remove from the heat and fold in the spinach. Season with salt and pepper and serve garnished with coriander leaves and a dollop of Greek yogurt.
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