Spring Green and Coconut Dal

Name: Spring Green and Coconut Dal
Yield: Serves 2
Ingredients: a squeeze of lime or lemon juice; toasted coconut chips or toasted desiccated coconut, to garnish; handful of coriander leaves; 1 tsp cumin seeds, toasted and ground; 200 g spring or summer greens, tough ribs removed, leaves finely shredded; 100 g yellow mung dal lentils, rinsed in a sieve; 1 tsp coriander seeds, toasted and ground; 1 tsp black mustard seeds; salt; ¼ tsp ground turmeric; 1 x 400 ml tin coconut milk; 4 cm piece of fresh ginger, peeled and finely grated; 1 red chilli, finely sliced; 1 onion, finely sliced; 1 large or 2 small garlic cloves, finely chopped, grated or crushed; 1 tbsp coconut oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

A colourful and healthy meal. Turmeric and ginger are anti– inflammatory and therefore good for digestion, as is coconut oil, which metabolises well. Organic coconut oil is available to order alongside our veg boxes; it’s great for stir-fries and curries, or for roasting veg as it has a slightly different flavour to other oils.

Ingredients

1 tbsp coconut oil
1 onion, finely sliced
1 large or 2

Main course
April
March
February
January
Spring
July
June
May
Vegan
Gluten-free
Summer

Method

Melt the coconut oil in a large pan. Add the onion and fry on a low heat for 10 minutes, stirring occasionally.

Turn up the heat a little and add the garlic, ginger, chilli, mustard seeds and turmeric. Stir for about 1 minute, until you hear the mustard seeds start to pop.

Stir the coconut milk in the can then pour into the pan with the lentils and ground coriander and cumin. Fi