Chetna Makan's spinach and lentil dal - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chetna Makan’ s spinach and lentil dal By You Magazine - June 14, 2020 Spinach and lentils is a typical combination and I have a few ways to cook them together, but this recipe is special. It flavours the spinach with lovely spices and coconut, making the taste unique. You can eat a bowl of this on its own or serve it with rice. Image: Nassima Rothacker. Food styling: Sian Henley. Props styling: Morag Farquhar SERVES 4 FOR THE LENTILS 250g toor dal (split yellow lentils, available from buywholefoodsonline.co.uk) 1.2 litres water 1 ¼ tsp salt 1 tsp ground turmeric FOR THE SPINACH 1 tbsp ghee 1 tbsp urad dal (split black lentils, available from natcofoods.com) 1 tsp cumin seeds 2 tsp coriander seeds ½ tsp freshly ground black pepper 4 dried red chillies 50g fresh coconut, roughly chopped 200g fresh spinach 100ml boiling water FOR THE TADKA TOPPING 1 tsp ghee 1 tsp black mustard seeds 2 dried red chillies pinch of asafoetida 1. Start by combining the toor dal, water, salt and turmeric in a pan and bringing to the boil. Reduce the heat, then cover and cook for 40-45 minutes, until the lentils are soft. 2. Heat the ghee in another pan and add the urad dal. Cook for 2 minutes on a low heat until slightly golden, then add the cumin, coriander, pepper, chillies and coconut. Let it all sizzle for a minute. 3. Add the spinach and boiling water. Cover and cook on a low heat for 2 minutes, until the spinach has wilted. Transfer the mixture to a blender and blitz to a purée. 4. Tip the purée into the pan of lentils and return to the boil. 5. For the tadka, heat the ghee in a small pan. Add the mustard seeds, chillies and asafoetida then let them sizzle for a minute. 6. Stir this mixture into the lentils and serve. 7. Store the spinach and lentil dal in an airtight box in the fridge for 2-3 days. Reheat well before serving. Now buy Chetna’ s brilliant book Our recipes are from Chetna’s Healthy Indian Vegetarian by Chetna Makan, which is published by Mitchell Beazley, price £20. To order a copy go to octopusbooks.co.uk RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved