Sri Lankan Spinach and Coconut Dal with Tomato Tarka

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.

   Start 30-minute timer
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.

   Start 8-minute timer
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.

   Start 30-second timer
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.

   Start 30-second timer
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.

   Start 5-minute timer
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.