We think this lentil dal is delicious! Fluffy naan bread is the perfect utensil to scoop up this coconut-ty goodness.
Dal Spice Blend(ContainsMustard/Moutarde)
Vegetable Broth Concentrate
Naan Bread(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Prep: Wash and dry all produce. Finely chop the cilantro. Finely chop the chili. Peel and mince 1 tbsp ginger (double for 4 people) Mince or grate the garlic.
Heat a medium pot over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally until golden, 5-6 min. Add the garlic, ginger, spice blend and as much chili as you dare. Cook until fragrant, 1 min.
Add 11/2 cup water (double for 4 people) to the pot, along with the broth concentrate(s), coconut milk and lentils. Bring to a gentle boil and cook, stirring often, until the lentils are soft, 14-15 min.
Warm the naan: Heat a large pan over high heat. Add one naan at a time to the dry pan and cook until warmed through, 1-2 min per side. Repeat for remaining naan.
Finish and serve: Mix the spinach into the dal until wilted, 2 min. Divided the dal between bowls and sprinkle with the cilantro and shredded coconut. Serve the naan on the side to scoop up the dal. Enjoy!