Spinach and coconut dhal

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Spinach and coconut dhal

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Ingredients

Spinach and coconut dhal

2 garlic cloves
1 onion, med, cut into quarters
1 chilli, bird's eye, fresh, or as much dried chilli flakes as you like
1 tomato, large - med, ripe, cut into quarters
1 fresh ginger, thumb sized ish chunk
75 g red lentils, dried, rinsed thoroughly and drained (see Tips)
100 g coconut milk, or cream
1/2 tsp cumin seed, ground
1/2 tsp coriander seed, ground
1/2 tsp Turmeric, ground
1 heaped teaspoons Vegetable stock paste, or a massel stock cube
90 g water, boiling if poss
1 to taste lemon, big squeeze
150 g spinach, frozen is good, defrosted

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6

30min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
- Recipe is created for
  TM 21
9
Vegetarian

Recipe's preparation

Preparation steps

Place garlic, onion, ginger, birdseye chilli/ dried chilli flakes and tomato into mixing bowl, then chop 3 sec/speed 6.
Scrape down sides of mixing bowl with spatula.

Add lentils, coconut milk, turmeric, cumin, ginger, vegetable stock and water, then cook 19 min/100°C//speed 1 or until soft.

I cooked this w MC out - if doing bigger quantity use the basket or splatter guard, cos it will splash!

Add lemon juice and spinach, then mix together 1 min 20 sec/95°C/speed 2.

Serve with rice and balachuang (or pickle. Whatever. It's delicious on it's own)

If you want to make rice in the thermie, put this in a thermoserver to keep warm, don't bother washing the bowl and follow your preferred rice making method.

Accessories you need

Simmering basket
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Spatula TM5/TM6
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Tip

Hints & Tips
You can soak your lentils before use, if desired. Cooking times may vary.

To make your own Salt-free Vegetable Stock Paste, see Cookidoo® for the recipe.

This makes enough for about 2 adequate serves - double the recipe and cook for probably about 25 minutes to feed more or to have enough to freeze for ron.

(This recipe is based on one from the cookidoo baby book - I can't find the original poster to credit them , but thanks! This was quick and tasty tmrc_emoticons.) )

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.