Читать книгу The Joyful Home Cook - Rosie Birkett - Страница 33

Tomato, coconut and spinach dahl

Serves 4

Frugal, nourishing and brilliantly flavourful, this dahl uses two kinds of lentil for added texture, and is vegan, so everyone can enjoy it. Before I started making my own, I always imagined dahl took hours and hours to cook, but if you soak the lentils ahead, it’s actually so quick to make. It’s perfect with beetroot curry (opposite) but is also great with a fried egg, roasted cauliflower or broccoli, some fried smoked tofu or aubergine on top.

100g split red lentils

50g split yellow or green lentils

1 tsp salt, plus a pinch

1 tbsp ground turmeric

1 tbsp coconut oil

1 tsp black mustard seeds

handful of fresh curry leaves (or 2 tsp dried curry leaves)

½ red onion, diced

½ tsp cumin seeds

1 garlic clove, crushed

2 tomatoes, cut into wedges

5 tbsp creamy coconut milk (fresh or tinned)

2 handfuls of baby spinach leaves

sea salt and freshly ground black pepper

1 Soak the lentils together in a bowl of water for a couple of hours, then rinse, drain in a sieve and place in a saucepan. Cover with cold water (about a finger’s tip above the level of the lentils), add the teaspoon of salt and the ground turmeric and bring to the boil. Simmer for 10–15 minutes, until tender but still holding their shape.

2 Meanwhile, melt the coconut oil in a frying pan or wok over a medium-high heat. Add the mustard seeds and fry until they start to sizzle and pop, then add the curry leaves, onion, cumin, garlic and pinch of salt and cook for a few more minutes, until the onion starts to colour. Add the tomatoes and cook, stirring, for about 5 minutes, until the tomatoes have collapsed and given up their juice.

3 Add 4 tablespoons of the creamy coconut milk and spinach to the dahl and simmer for another 3 minutes, then pour in the contents of the tomato pan, along with the final tablespoon of coconut milk. Stir, taste, season with salt and pepper and serve or keep warm by covering with a tea towel.