This fragrant, softly spiced lentil dal or soup is not only tasty and nutritious but is also an easy ‘one pot’ dish that’s ready to serve in under an hour.
Wash lentils in several changes of water and check for any small stones. Drain. No need to soak.
Heat the olive oil in a saucepan (3 litre/12 cup capacity) over medium heat, add the onion and fry gently until translucent, about 5 minutes. Add in garlic and ginger and fry for another few minutes to release the aroma. Add all the dry spices and cook for another minute, stirring continuously.
Add drained lentils, whole green chili and hot vegetable stock. Bring to the boil, reduce heat and simmer for 5 minutes.
Stir in coconut milk and season with salt and pepper. Cook for 5 minutes then add moringa leaves and cook for a further 10 minutes stirring regularly until the lentils are soft but not mushy.
If using moringa powder instead of leaves, cook coconut milk for 10 minutes, then add the moringa powder stirring until well combined. Then add the kale or spinach and cook until it wilts, about 2 minutes
Remove chilli. Season with salt and pepper.
Serve with basmati rice, roti or chapatti
0 servings
4
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.