Dhal and Spinach Curry
INGREDIENTS 100g dhal (masoor dhal / red lentils) 50g onion 2 green chillies 2 cloves garlic 1 sprig curry leaves ½ stick cinnamon (about 5cms) 1 teaspoon turmeric 1 bunch spinach or silver beet 350ml thin coconut milk pinch of salt a little vegetable oil Tempering 1 teaspoon chopped onion ½ teaspoon black mustard seed half sprig curry leaves 1 red or green chili ½ lime
EQUIPMENT Chopping Board Chef’s Knife Small Fryingpan Medium Saucepan Wooden Spoon Tempering Spices 1.
Put a little oil in a frypan and thoroughly brown the onions on a high heat
2.
Add the mustard seeds and when they pop add the chili and curry leaves
3.
When the curry leaves wilt, take the mix off the heat
4.
Pour the dhal into a bowl for serving and pour tempering spices on top of the dhal
5.
You can add a squeeze of lime now if you like
© Dalton Corporation 2002 – 2011
Lets Cook! Versatile Vegetarian Cookbook
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