The green lentil dal I make on repeat

Rebel Bites | Thursday 5th August

I was not expecting the response to my lentil post yesterday. It turns out a lot of you are just as obsessed with lentils as I am.

So it felt like the right moment to share this one. It’s a recipe I’ve been making for years - one of those dishes that’s become so automatic I barely think about it anymore, which is always the sign of a truly good recipe.

Green Lentil & Spinach Dal. Earthy, warming, that completely unreasonable green colour from the blitzed spinach, silky from a spoonful of coconut yoghurt stirred through at the end. I’ve paired it here with spinach gram flour flatbreads - thin, slightly crispy at the edges, brilliant for scooping - but it’s equally happy with rice or roasted vegetables or honestly just eaten straight from the pan at the hob, which I’m not going to pretend I haven’t done.

It also tastes significantly better the next day. Just so you know.

I hope you love it as much as I do.

Much love,

Niki xxx

• 1 onion, finely chopped

• 1 tbsp olive oil

• 3 cloves garlic sliced

• 1 tsp black mustard seeds

• 1 tsp turmeric

• 1 tsp cumin seeds

• 1 tsp ground coriander

• 1/2 tsp chilli flakes

• 8 curry leaves

• 200g green lentils rinsed

• 750ml water plus 500ml

• 150g spinach

• 3 tbsp coconut yogurt or cream

• 1 tsp sea salt

Toppings;

• 1 tsp garam masala

• Chilli flakes

• More coconut yogurt

Gram flour flatbreads;

• 50g Gram flour

• Big handful spinach roughly chopped

• Big pinch sea Salt

• Splash olive oil

• 1 tsp turmeric

• 1 tsp cumin seeds

• 1/2 tsp apple cider vinegar

• 100ml water

1. Firstly add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander, turmeric, curry leaves and chilli flakes. Stir for a few seconds then add the onion. Fry for approx 8-10 minutes on a low to medium heat until soft and browning.

2. Add in the garlic and stir for another few minutes on a low heat.

3. Now add the lentils and water. Simmer for 25 minutes stirring occasionally. Add more water if needed.

4. Blitz the spinach in a food processor until roughly chopped up, now add the spinach, simmer for a further 5 minutes

5. Stir in the coconut yogurt/milk and season well.

6. Top with garam masala and more coconut yogurt.

To make the flatbreads;

1. Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil, spinach and vinegar. Mix to a smooth batter. Set aside for 10 minutes.

2. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom.

3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the bread and you can lift over to flip easily.

4. Flip and cook on the other side for 30 seconds to a minute

5. Remove from the pan and place on and cover with a clean cloth to keep warm.

6. Repeat the process with the remaining batter.