Spinach and Coconut Dal

For the lentils:
250 grams (9 ounces) toor dal
4 cups water
1 1/4 teaspoons salt
1 teaspoon ground turmeric

For the spinach:
1 tablespoon ghee
1 tablespoon urad dal
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1/2 teaspoon freshly ground black pepper
4 dried red chilies
50 grams (1 3/4 ounces) fresh coconut, roughly chopped
200 grams (7 ounces) fresh spinach
1/3 cup boiling water 

For the tadka:

1 teaspoon ghee

1 teaspoon black mustard seeds

2 dried red chilies

Pinch of asafoetida

Combine the lentils, water, salt, and turmeric in a pan and bring them to the boil.  Reduce the heat, then cover and cook for 40-45 minutes, until the lentils are soft.  (Alternatively, cook in pressure cooker for 25 minutes.)

To cook the spinach, heat the ghee in another pan and add the urad dal.  Cook for 2 minutes on a low heat until slightly golden, then add the cumin seeds, coriander seeds, black pepper, dried red chilies, and chopped coconut.  Let it all sizzle for a minute.

Add the spinach and boiling water.  Cover and cook on a low heat for 2 minutes, until the spinach has wilted.  Transfer the mixture to a blender and puree.

Tip the puree into the pan of cooked lentils and return to the boil.

For the tadka, heat the ghee in a small pan.  Add the mustard seeds, dried red chilies, and asafoetida and let them sizzle for a minute.  Stir this mixture into the lentils and serve.  

Refrigerate in an airtight container for 2-3 days.  Reheat well before serving.

Serves 4.

From Chetna's Healthy Indian Vegetarian by Chetna Makan