Ginger and turmeric dahl
Description
This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK .
Ingredients
- 5 <p>Serves
- 6 people</p><ul><li>2 tablespoon coconut oil
- 40g fresh ginger
- grated
- 2 teaspoon mustard seeds
- 1 star anise
- 1 teaspoon Kashmiri chilli powder (or paprika)
- 1 teaspoon ground turmeric
- 2 teaspoon cumin seeds
- 400g red lentils
- 10 minutes soaked for then drained
- 1 vegetable stock cube
- 1 x 400ml can coconut milk
- 300ml hot water
- 200g spinach
- roughly chopped</li></ul>
Instructions
- 1
- Melt the coconut oil in a large saucepan over a medium heat.
- 2 Add the ginger, spices and plenty of seasoning and fry for 2 to 3 minutes. Add the lentils and cook for a further 1 minute.
- 3
Crumble in the stock cube, pour in the coconut milk and hot water, bring to a simmer and cook for 15 minutes until the lentils are soft, adding more water if necessary to stop it drying out.- 4
Add the spinach for the last 2 minutes of cooking to gently wilt.Extracted from COOKS by Dr Rupy Aujla (Ebury Press, £22) Photography by David Loftus
. - 3