Sri Lankan inspired Dahl with spinach, butternut, and curry leaf

Lentil

Ingredients:

100g Moong dal lentils

125g red lentils

135g/1 shallot

25g/5 cloves garlic

171g fresh tomatoes

5 tbsp rapeseed oil

200ml coconut milk

140ml chicken stock/ vegetable stock can be used for vegans

¼ tsp asafetida

½ tsp turmeric powder

400g frozen spinach/dethawed and drained of excess water

2 tsp salt

Juice of 2 limes

2 tbsp ghee

*optional: 2/3 cup chicken broth to make more into a soup-like consistency

Method:

Rinse the two lentils separately until water runs clear. Add the moong dal to a pot with double volume of water and a pinch of salt. Bring to a boil then simmer for about 10 minutes. There should be a small amount of liquid left. Skim the scum off the top and set aside. 

Chop the shallots and grate the garlic. Roughly chop the tomatoes. Heat the oil in a pot, and fry the shallots on low temperature until soft. Add the garlic, cook another 2 minutes, then add the coconut milk, chicken stock, asafetida, and the turmeric powder. Bring to a simmer and cook about ten minutes. Should be still slightly loose. 

Prepare the squash (recipe below) and bake. Drain the spinach and add to the moong dal. When the red lentils are done, add the moong dal and spinach, salt, lime juice, and ghee. When the squash is ready, add in and mix well until combined. If desired for a more soup-like consistency, add additional broth. 

Make the temper (recipe below). Add into dahl mixture until well combined. Garnish with one tbsp of yoghurt, green onions, and a few coriander leaves. Can serve with rice or seed grains like quinoa, millet, or sorghum. 

Butternut Squash

Ingredients:

506g Butternut squash

3 tbsp rapeseed oil

2 tsp curry powder

1 tsp onion powder

1 tsp garlic powder

1 tsp salt 

Preheat oven to 200C. Cut squash into 5g cubes. Put on a baking sheet and add the oil and spices. Mix well. Place in oven for 10 minutes, or until soft and golden. Then turn on grill at 250C and roast another 5 minutes. Add to final dahl mixture.

Temper

Ingredients:

2 tbsp rapeseed

2 tsp cumin seed

1 tbsp black mustard seed

1 fresh green chili, chopped fine

5g fresh curry leaves

Heat the oil and add the seeds. When they start to pop, add the curry leaves, then the chili. Let it sizzle a minute and then add to final dahl mixture. 

To Plate

Ingredients:

1 serving: 267g

14g green onion/shaved fine

1 tbsp thick Greek yoghurt/ oat/nut/coconut yoghurt can be used for vegans

4 or 5 fresh coriander leaves to garnish

Method:

Add 267g into small bowl and top with yoghurt, green onions, and coriander.