Simple Coconut Chana Dal
Ingredients
- 1 400ml tin coconut cream
- 300g dried split chickpeas (chana dal)
- 1 Tbsp turmeric
- 1/4 tsp cayenne pepper
- Sea salt and black pepper
- 3 cups baby spinach
- 1 Tbsp coconut oil
- 1 yellow onion
- 1 tsp fresh ginger
- 1 garlic clove
- Fresh coriander
Preparation
Rinse the split chickpeas and place them in a heavy bottomed saucepan or Dutch oven with 1 litre of cold water.
Add the coconut cream, turmeric and cayenne pepper.
Stir to combine and bring to the boil.
Cover with a lid, leaving a gap, and turn down to simmer for about 1 1/2 hours until the split chickpeas are softened, stirring every ten minutes.
Add more water if the mixture becomes too thick.
Season with salt and pepper and stir in the baby spinach.
Heat the coconut oil in a large, non-stick frying pan over a medium heat and fry the onion for 7-9 minutes until golden.
Add the ginger and garlic after about 5 minutes.
Stir half the onion mixture into the dal.
Serve with organic white basmati rice or your choice of grain and top with chopped coriander and the rest of the onions.
Notes
Recipe inspired by Annie Bell.
