Spinach Lentil Dal with Basmati Rice

Ingredients

• 70 g basmati natural rice
• Salt
• 30 g ghee (clarified butter; 2 tbsp)
• 1 small onion (50 g)
• 1 Garlic clove
• 10 g ginger root
• 200 ml vegetable broth
• 100 ml coconut milk
• 80 g Red Lentils
• 250 g spinach leaves (frozen, thawed)
• Pepper
• 1 tsp ground cardamom
• 1 tsp Cayenne pepper
• Indian curry powder

Instructions

1. 1.

   Cook the rice in twice the amount of boiling salted water covered over low heat for 25–30 minutes. Remove from heat, fluff and let stand for 5 minutes, then stir in 1 tbsp ghee.

2. 2.

   While the rice cooks, peel and finely chop onion, garlic and ginger. Heat remaining ghee in a pot. Add onion, garlic and ginger and sauté for 3 minutes over medium heat. Pour in vegetable broth and coconut milk, add lentils and simmer gently for 10 minutes on low heat.

3. 3.

   Drain the spinach, mix it into the lentils and cook for 2 more minutes. Season the dal with salt, pepper, cardamom, cayenne pepper and curry powder, then serve alongside the rice.