One Pot Masala Dhal
This fragrant dhal is a real crowdpleaser. Smooth and creamy in texture, the use of red lentils means this dhal can be ready and enjoyed much quicker than when using other varieties of lentils. You can even substitute with ready-cooked chickpeas for an even faster onthe- go meal. Extra paste can be kept in an airtight container.
For the masala paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 cm piece of fresh ginger, peeled and cut into thin slices
- 1 tsp chilli flakes
- 1 tbsp smoked paprika
- 2 tsp garam masala
- 1 tsp himalayan salt
- 2 tbsp melted coconut oil
- 2 tbsp tomato puree (paste)
- bunch of coriander leaves
For the dhal
- 1 tbsp coconut oil
- 1 small red onion, finely diced
- 2 garlic cloves, finely chopped
- 3 tbsp masala paste
- 160 g chopped tomatoes
- 400 ml coconut milk
- 100 g red lentils
- 505 g spinach coriander leaves and yoghurt, to garnish To
To make the masala paste
Toast the cumin and coriander seeds in a frying pan until fragrant, then place in a mortar and pestle and grind them together.
Tip them into a small food processor, add the ginger, chilli flakes, smoked paprika, garam masala, and salt and pulse a few times to incorporate. Next, add the coconut oil, tomato puree and coriander leaves and pulse again until a smooth paste forms. Set aside.
To make the curry
Heat a large frying pan over a medium heat. Add the coconut oil and onion and saute for 4–5 minutes until translucent. Add the garlic and cook for a further minute.
Stir in the masala paste and cook for a further 1–2 minutes, stirring. Now add the chopped tomatoes and coconut milk, stirring everything together.
Taste a little of the sauce and add a little more masala paste if needed. Bring to the boil.
Add the lentils and reduce the heat to medium–low. Give the curry a stir every now and then until the lentils are tender, about 20–25 minutes.
Remove from the heat and fold in the spinach. Season with salt and pepper and serve garnished with coriander leaves and a dollop of your favourite yoghurt.