My latest dhal recipe...this one uses whole spices & coconut milk

Name: My latest dhal recipe...this one uses whole spices & coconut milk
Cuisine: British
Ingredients: 150 gram red lentils, rinsed; 1 box or can chopped tomatoes; 1 onion peeled and chopped; 3 cloves garlic peeled & grated with a small piece root ginger; 1 small red chilli; 1 level tsp each ground turmeric & garam masala, whole coriander seeds, mustard seeds; & cumin seeds; 1 can coconut milk; Seasoning; 1 vegetable stock cube; To serve; Spinach or chard, washed & shredded; Fresh mint or coriander

the beekeeper's wife! @cook_14083546

My daughter made a batch of this dish for the freezer just before she gave birth to her baby son... we shared a portion one evening, and I thought it was so delicious... could not wait to try it at home.... and it works so well with our crop of spinach & chard.

the beekeeper's wife! @cook_14083546

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Ingredients

150 gramred lentils, rinsed
1 boxor can chopped tomatoes
1onion peeled and chopped
3 clovesgarlic peeled & grated with a small piece root ginger
1small red chilli
1level tsp each ground turmeric & garam masala, whole coriander seeds, mustard seeds
& cumin seeds
1 cancoconut milk
Seasoning
1vegetable stock cube
To serve
Spinach or chard, washed & shredded
Fresh mint or coriander

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Steps

1

Toast the whole spices briefly in a dry non stick pan over a medium heat, shaking the pan occasionally
2

Cook the onion, garlic & peeled grated ginger gently in a deep pan with a tbs olive oil
3

When beginning to soften & colour, stir in the turmeric & garam masala, then grind the toasted spices using a pestle & mortar...add them to the pan, stirring gently
4

After a couple of minutes add the rinsed lentils to the spice mixture with the contents of a can or box of chopped tomatoes and the chilli, seeds mostly removed.. bring to a simmer, then add the coconut milk and a vegetable stock cube.
5

Keep stirring the contents of the saucepan until the mixture is bubbling and cooking gently... lower the heat to a simmer, then cook for about 20 minutes on a low flame stirring occasionally.
6

When the lentils are tender and cooked, taste for seasoning and add lemon juice to taste
7

When ready to serve, cook the spinach or chard briefly and drain thoroughly...scatter over the dhal, or put on the side, snip the herbs over the dish & serve with rice, naan & chutney