2 cups of Red Lentils
1 small Bunch of Silverbeet Spinach
4 Tablespoons of Grated Fresh Coconut or dried depending on availability
4 Coves of Garlic, minced
1/2 Tsp cumin seeds
1/2 Tsp ground turmeric
1/2 Tsp Chili Powder
2 Tablespoons of Veg Oil
2 Tablespoons Garam Masala
8 Tablespoons of Lemon Juice
1 Bunch of Coriander
1/2 Cup of Coconut milk
1 Whole White onion
1 Tablespoon of tamarind juice – Less salt will be required overall as this has an already high salt content.
Soak Red Lentils for approx 4 hours.
Chop Spinach and blanch in hot water for Approx 5 mins.
In a mortar and pestle add Coconut, Cumin, Turmeric and Garlic.
Grind into a Smooth Masala Paste.
Add Veg oil to a frying Pan heat until hot, add above Masala, onion and cook until fragrant.
Strain Spinach and with the Coconut Milk add to a food processor and blitz until smooth.
Add lentils and Spinach Puree to Masala mix and cook for 15-20 mins adding water intermittently to avoid burning/sticking to pan.
Add coriander, Tamarind and Lemon juice to food processor and blitz until very smooth and fold through mix – Cook for a further 10 mins
Stir through Garam Masala and ‘1 Tsp of Ghee – Optional’
Season with Pink Salt and Freshly Ground Pepper.
Serve with Basamati Rice, Pappadoms and Mango chutney – Should serve 3-4 people.