Dal (also spelled dhal or daal) is one of the most versatile, healthy, filling, and delicious meals. Dal translates to lentil, but when referred to in the context of food it means a spiced Indian lentil soup. This is a colourful zingy and easy to make dal perfect for dipping and makes even the most simple servings of rice instantly more interesting.
Add the lentils, turmeric, coconut milk, coconut pieces, boiling water and garlic to your rice cooker inner bowl.
Mix the cumin, onions and oil on a chopping board and scatter over the lentils.
Close the lid and press ’SLOW COOK’ for 60 minutes.
Once cooked open the cooker and stir in the spinach leaves until it wilts slightly. Adjust texture with boiling water.
Stir in the lime juice including the zest. Adjust to taste with salt. Serve with rice, naan bread or chapatis and extra wedges of lime for squeezing.
Ingredients
Directions
Add the lentils, turmeric, coconut milk, coconut pieces, boiling water and garlic to your rice cooker inner bowl.
Mix the cumin, onions and oil on a chopping board and scatter over the lentils.
Close the lid and press ’SLOW COOK’ for 60 minutes.
Once cooked open the cooker and stir in the spinach leaves until it wilts slightly. Adjust texture with boiling water.
Stir in the lime juice including the zest. Adjust to taste with salt. Serve with rice, naan bread or chapatis and extra wedges of lime for squeezing.
HANDY TIP – Fresh coconut pieces can usually be found in small vacuum packets in the chiller cabinet at the supermarket (normally near the cut-up pineapple and melon). This is easier than chopping up a whole coconut.
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