Spinach, Coconut & Lentil Dahl

Recipe found on www.vegweb.com

• 1/2 lb split red lentils
• 1 3/4 cup water
• 1 3/4 cup coconut milk
• 1/2 lb onions, finely chopped
• 1 tablespoon butter
• 1 teaspoon butter
• 5 garlic cloves, thinly sliced
• 2 teaspoons whole cumin seeds
• 1 1/2 teaspoon whole mustard seeds
• 4 cloves
• 3 teaspoons turmeric
• 1 1/2 teaspoon chili powder
• 4 thick slices fresh unpeeled ginger
• 1 lb fresh tomatoes, peeled & roughly chopped
• 300g spinach
• Lots of ground black pepper
• Juice of 1 large lime
• 1 tablespoon fresh chopped coriander
• 2 tablespoons fresh chopped mint
• 1 teaspoon salt

1. Fry the onion in 1 tablespoon of butter until golden. Add half of the sliced garlic, cumin, mustard seeds and cloves. Cook gently for about 5 minutes. Stir in the turmeric and chili powder until well blended.
2. Add the lentils, water, coconut milk, ginger, tomatoes and spinach. Bring to a simmer, add pepper and cook gently, stirring occasionally, for 30-40 minutes or until the lentils are soft and have dissolved into the liquid.
3. Remove the pan from the heat.
4. Melt the remaining butter in a small pan. When it gets frothy, add the rest of the garlic and stir until it starts to colour. Add this to the lentil mix.
5. Add the lime juice, coriander, mint and salt. Cover with lid and leave to sit for 10 minutes. Remove ginger chunks and serve with nann bread or any other type of flat bread.