Red Lentil and Coconut Dal with Basmati Rice

Method

1. Step 1 of 14

   Rinse the red lentils in a sieve until the water runs clear.

   • red lentils

   

2. Step 2 of 14

   Dice the onion.

   • onion

   

3. Step 3 of 14

   Mince the garlic.

   • garlic

   

4. Step 4 of 14

   Grate the ginger.

   • fresh ginger

   

5. Step 5 of 14

   Heat the oil in a large saucepan over medium heat.

   • vegetable oil

   

6. Step 6 of 14

   Fry the onion for 5 minutes until soft and glassy.

   • onion
   5 min

   

7. Step 7 of 14

   Stir in the garlic, ginger, cumin, turmeric, garam masala and chilli flakes and cook 1 minute until fragrant.

   • garlic
   • fresh ginger
   • ground cumin
   • ground turmeric
   • garam masala
   • chilli flakes
   1 min

   

8. Step 8 of 14

   Crumble in the stock cube, add the lentils, 500 ml of the water and the coconut milk, and bring to the boil.

   • vegetable stock cube
   • red lentils
   • water
   • coconut milk

   

9. Step 9 of 14

   Turn the heat down and simmer with the lid ajar for 20 minutes, stirring now and then, until the lentils collapse.

   • red lentils
   20 min

   

10. Step 10 of 14

    Meanwhile rinse the rice, put it in a small pan with the remaining 300 ml water and a pinch of salt, and bring to the boil.

    • basmati rice
    • water
    • salt

    

11. Step 11 of 14

    Cover the rice and cook on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

    • basmati rice
    12 min

    

12. Step 12 of 14

    Stir the spinach through the dal in handfuls until wilted.

    • spinach

13. Step 13 of 14

    Season the dal with salt and the juice of half the lemon.

    • salt
    • lemon

    

14. Step 14 of 14

    Fluff the rice with a fork and serve with the dal, scattered with coriander and lemon wedges.

    • basmati rice
    • fresh coriander
    • lemon