Soothing Coconut and Spinach Dhal
Does it feel at all like spring time where you live? We’ve had a few good weeks of spring - even summer-like! - weather in Munich, but lately it feels like winter is back in town. According to my weather app it even snowed last night (gasp!), to the horror of our newly-planted vegetables - luckily, they’ve been stubbornly continuing to grow in our makeshift balcony garden, frost and all.
All of this to say that due to the weather, the pandemic, the two-kids-at-home-24/7 and all I can definitely use some comfort foods at the end of the day. Ideally something that warms up my body as well as my soul; something like this coconut and spinach dhal. It has become one of out go-to weekday meals, and one which even the kids are on board with (we tone it a bit down on the spicy seasoning when sharing with them, but they do not shy away from this flavourful meal - and they’ve started to really enjoy ginger, which feels like a pretty big win in my book).
It’s pretty simple and relatively quick to make. It’s also very filling, so there’s normally leftovers (which are always very welcome in our home). Somehow it tastes even better the following day…!
Lentils are an excellent source of minerals such as iron, as well as B-vitamins. Spinach (like other dark leafy greens) is incredibly nutrient-dense, too. Ginger, turmeric and garlic are great at supporting the immune system.Top it all off with yogurt (aka probiotic-rich goodness) and you got yourself a really great meal.
Coconut and Spinach Dhal
Preparation Time: 15 min
Cook Time: Approx. 20-30 minutes
Ingredients:
2 tsp mustard seeds
3 garlic cloves
100 g onions
25 g fresh root ginger, peeled
25 g coconut oil
2 tsp ground turmeric
1 - 1½ tsp chilli powder, to taste
1½ tsp fine sea salt, plus extra to taste
200 g red split lentils, rinsed (if you plan in advance, pre-soaking them overnight is a great way to make the nutrients more absorbable; they’ll also cook faster)
400 g tinned coconut milk
400 g tinned chopped tomatoes
75 g raisins
100 g fresh spinach leaves (frozen works too)
Ground black pepper, to taste
Fresh coriander leaves, for garnishing (optional: I personally don’t like it that much)
Full-fat plain yogurt, for serving (or coconut yogurt!)
Method:
Grind cumin seeds and mustard seeds.
Chop garlic, onions and ginger. Place them in a pot, then mix in seeds, coconut oil, turmeric, chilli powder and salt. Sauté for about 10 minutes, or until onions turn transparent.
Add lentils, coconut milk, tomatoes and raisins, then cook for about 15 minutes.
Add spinach, stir, then cook for another 5 minutes.
Season to taste, then divide between serving bowls, garnish with coriander (if that’s your thing) and top with yogurt.
Enjoy!