Tuesday, 9 April 2013

Coconut and Tomato Chana Dahl

Another warming veggie dinner. Simple, cheap and tasty.

What you need

1/2 tsp aestophidia
1 tsp Garam Marsala
1 tsp turmeric
1 tsp cumin powder
1 tsp ground coriander
1 onion, finely chopped
2 cloves of garlic, finely chopped
thumb piece of ginger
1 chilli
250 g chana dahl
1/2 block of creamed coconut
1 tin of tomatoes
1 lemon
1 bag of spinach

What you need to do

Grate the ginger over the saucepan so you don't loose any of the juices then saute it with the onion, chilli and garlic until soft. Add the spices and fry till fragrant. Add the lentils, tinned tomatoes and the coconut. Then cover with water and simmer till the lentils are soft. Chuck in the spinach to wilt and then use the lemon juice to add acidity to the dish. Feel free to chuck in  more chilli. I served this with a roti.

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