Ginger and turmeric dahl

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Ginger and turmeric dahl

This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK . 

Ingredients

Serves 5-6 people

• 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, soaked for 10 minutes then drained
• 1 vegetable stock cube
• 1 x 400ml can coconut milk
• 300ml hot water
• 200g spinach, roughly chopped

Method

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

Healthy Eating Recipe Books — The Doctors Kitchen