Red Lentil Dal with Silverbeet Spinach

Red Lentil dAL


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.