AS YOU KNOW I AM A REAL FAN OF ‘ONE POT WONDERS’, AND THIS RECIPE BY RUKMINI LYER (@missminfer) IS EXACTLY THAT – IT'S FULL OF FLAVOURS, IT’S COLOUR IS STUNNING, IT IS INCREDIBLY DELICIOUS AND IS SO SIMPLE. WHO DOESN’T LOVE A WARMING DAL ON A COLD EVENING.
140G RED LENTILS, 1SCANT TSP GROUND TUMERIC, 400ML COCONUT MILK, 90G FRESH COCONUT PIECES, 200ML BOILING WATER, 1 CLOVE GARLIC, 1 ONION THINLY SLICED, 1 TSP GROUND CUMIN, 1 TBSP OIL, 3-4 BIG HANDFULS BABY LEAF SPINACH, 2 LIMES, JUICE AND ZEST, SEA SALT FLAKES TO TASTE
PREHEAT OVEN TO 180C. TIP THE LENTILS, TURMERIC, COCONUT MILK, COCONUT PIECES, BOILING WATER AND GARLIC INTO A SMALL ROASTING TIN OR LIDDED CASSEROLE DISH. MIX THE ONIONS, CUMIN AND IOL ON A CHOPPING BOARD, THEN SCATTER THEM OVER THE LENTILS. COVER TIGHTLY WITH FOIL OR A LID, THEN TRANSFER TO THE OVEN AND COOK FOR 45 MINUTES.
AS SOON AS THE DAL IS COOKED, STIR THROUGH THE BABY LEAF SPINACH UNTIL IT HAS JUST WILTED. ADJUST THE TEXTURE TO YOUR PREFERRED CONSISTENCY WITH A LITTLE BOILING WATER. STIR IN THE LIME JUICE AND ZEST, TASTE AND ADJUST THE SALT, AND SERVE WITH RICE, NAAN BREAD AND EXTRA LIME WEDGES FOR SQUEEZING.