Sri Lankan Spinach and Coconut Dal with Tomato Tarka

Ingredients

• 2 cup red lentils (Rinsed and drained)
• 4 cup water (For simmering the lentils)
• 1 can unsweetened coconut milk (About 13.5 fluid ounces; reserve approximately 1/2 cup for adding with the spinach)
• 1 yellow onion (Finely chopped)
• 4 clove garlic (Finely chopped or grated)
• 1 tbsp fresh ginger (Finely grated)
• 1 tsp ground turmeric
• 1.5 lb mature bunch spinach (Trimmed, washed, and roughly chopped; do not substitute delicate baby spinach if possible)
• kosher salt (To taste)
• 3 tbsp coconut oil or neutral oil (For the tomato tarka)
• 1 ripe tomato (Finely chopped)
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies (Broken into pieces; adjust to taste)
• 10 curry leaves (Optional; omit if unavailable)
• 2 lime wedges (For serving)

Steps

1. 1

   Rinse the red lentils under cool running water until the water is mostly clear. Drain well. Finely chop the onion, garlic, ginger, spinach, and tomato, keeping the tomato separate for the tarka.

2. 2

   In a large heavy saucepan or Dutch oven, combine the rinsed lentils, water, coconut milk, chopped onion, garlic, ginger, and turmeric. Season lightly with salt and bring to a simmer over medium-high heat.

3. 3

   Reduce the heat to low, partially cover, and simmer for about 25 to 30 minutes, stirring occasionally, until the lentils are very tender and beginning to break down. Keep the mixture at a gentle simmer rather than a rapid boil.

4. 4

   Stir in the reserved coconut milk. Add the chopped mature spinach in handfuls, stirring after each addition so it wilts into the dal. Continue cooking for 5 to 8 minutes, until the spinach is tender and the dal is creamy. Taste and adjust the salt.

5. 5

   While the dal simmers, heat the oil in a small skillet over medium heat. Add the mustard seeds and cumin seeds and cook until the mustard seeds begin to pop and the spices are fragrant, about 30 seconds.

6. 6

   Add the dried red chilies and optional curry leaves to the hot spiced oil. Fry briefly, about 20 to 30 seconds, until the chilies darken slightly and the curry leaves become crisp; take care because the leaves may splatter.

7. 7

   Add the chopped tomato to the skillet and cook for 3 to 5 minutes, stirring frequently, until softened and slightly jammy. This spiced tomato mixture is the tarka.

8. 8

   Spoon the tomato tarka over the finished dal, or gently swirl part of it through the surface. Serve hot with lime wedges, basmati rice, and/or warm naan.

Notes

The source specifically recommends mature bunch spinach rather than bagged baby spinach. Curry leaves are optional and may be omitted if unavailable. Do not add all of the coconut milk at the beginning; reserving some for the spinach stage makes the dal creamier and fresher. The quantities and method are reconstructed because the accessible page excerpt withheld the member-only recipe.

Nutrition per serving

• main
• vegetarian
• gluten-free
• dairy-free
• vegan
• South Asian
• one-pot
• stovetop