Summary

Ingredients

• 200 g lentils, yellow (Toor Dal)
• 700 ml water
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 5 piece (s) bay leaves, (Asian Bay Leaves, are different from ours)
• 1 packet spinach leaves, frozen (450 g), thawed, roughly chopped
• 1 onion (s), chopped
• 2 tablespoon ginger, chopped
• 100 g tomato (s), mashed (tetrapack)
• 5 chilli pepper (s), dried red, crumbled
• 2 chilli pepper (s), fresh green (or more), chopped
• 2 clove (s) garlic, chopped
• 1 stick cinnamon, broken
• 1 teaspoon cumin
• 250 ml coconut milk
• salt
• Chili powder

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Instructions

1. Soak the lentils in the water for about 1 hour. Then cook for about 25 minutes until soft.
2. Heat the oil and fry the mustard seeds in it until they crack. Then add onions, garlic, chiles, cumin and cinnamon and fry a little. Add tomatoes, bay leaves and ginger and let it steep. Now add and heat the spinach and then fold in the lentils. Mix with the coconut milk and simmer for a few minutes.
3. Season to taste with salt and chilli powder.