Creamy coconut & spinach dhal | Good Food

Bowls of spinach daal with salad and rice

300g red lentils
1 tbsp olive oil
1 red onion
finely chopped
1 tsp cumin seeds
1 tsp turmeric
2 large tomatoes (around 225g)
roughly chopped
400ml can coconut milk
100g quinoa
320g baby spinach
100g basmati rice
25g coriander leaves
chopped, to serve

For the kachumber

½ cucumber
deseeded and finely chopped
2 tomatoes
finely chopped
½ red onion
finely diced
½ lemon
juiced

For the tadka

1 tbsp olive oil
2 green chillies
halved
6 garlic cloves
thinly sliced
1 tsp chilli powder
(optional)

Method

step 1
Rinse and drain the red lentils thoroughly at least three times and soak them in cold water until needed.
step 2
Heat the olive oil in a large saucepan over medium heat. Add the onion and fry until it's softened and just starting to brown, about 5-6 mins. Stir in the cumin seeds and fry for 1 min.
step 3
Add a pinch of salt and the turmeric, stir well, then tip in the tomatoes. Drain the lentils and add them to the pan along with 350ml water and the coconut milk. Stir to combine and bring to the boil. Cover and let it simmer over a medium-low heat for 15 mins.
step 4
Rinse and drain the quinoa and rice at least three times to remove excess starch. Tip into a large saucepan with 1.5 litres of salted boiling water. Bring back to the boil, simmer for 10-12 mins until tender, then drain.
step 5
Mix together all the kachumber ingredients in a bowl and season to taste. Set aside.
step 6
Remove the dhal from the heat, uncover and stir in the spinach, letting it wilt. Season to taste.
step 7
To make the tadka, heat the oil in a saucepan over a medium-high heat, add the chillies and garlic. Just before the garlic begins to brown, 1-2 mins, add the chilli powder, if using. Stir for a few seconds and remove from the heat. Set aside.
step 8
Serve the quinoa and rice in bowls topped with the dhal, tadka and chopped coriander, and the kachumber on the side, if you like.