Lentils in chilli-infused coconut milk

Name: Lentils in chilli-infused coconut milk
Yield: Serves 4
Cuisine: India
Ingredients: Plain Boiled Rice, to serve; 1 small onion, finely chopped; 30 ml/2 tbsp tamarind juice; 200 ml/7fl oz/scant 1 cup canned coconut milk; 2.5 ml/½ tsp fenugreek seeds; 2 dried red chillies, snipped; 45 ml/3 tbsp sunflower oil or light olive oil; 45 ml/3 tbsp sunflower oil or light olive oil; 5 ml/1 tsp ground turmeric; 250 g/9 oz spinach, fresh or frozen, chopped; 250 g/9 oz spinach, fresh or frozen, chopped; 250 g/9 oz spinach, fresh or frozen, chopped; 200 g/7 oz red split lentils

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Flavoursome lentils are combined with deep green spinach and rich coconut milk to create this simple but unforgettable dish, Dali Ambat. Plenty of protein and fibre in the lentils make it an excellent vegetarian main course. Serve this with boiled basmati rice for a satisfying meal.

Ingredients

200 g/7 oz red split lentils
250 g/9

Asia
India
Main course
Vegetarian
Gluten-free

Method

Wash the lentils in a sieve (strainer) in several changes of water. Drain, transfer to a pan and pour over 750 ml/1¼ pints/3