Coconut Spinach Dal

Method

1. Sauté onion, garlic, ginger. Bloom spices. Add lentils, tomato, liquids.
2. Simmer 20–25 minutes, stirring, until creamy and the lentils reach an internal temperature of 90–95°C (195–203°F). Add coconut milk and spinach.
3. In a small pan, make tadka; pour over dal.
4. Finish with lime and cilantro. Serve with rice or warm flatbread.

Kitchen note

Cook's Notes: Thin with water if it thickens on standing. A spoon of yogurt cools the heat.