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This recipe was uploaded by Allora Andiamo
2. In a large saucepan, melt the ghee and gently fry onions, garlic and chilli till soft.
3. Add the mustard seeds and fry till they pop. Next add the ginger, turmeric and garam masala. Fry for a couple minutes before adding the lentils to the pan.
4. Pour in the water (season with salt and pepper), cover and cook gently for approx 15mins, stirring occassionally.
5. Add the spinach,coriander and the creamed coconut and continue cooking for a further 3-4 minutes.
I serve mine as a main course with basmati rice and Indian breads but you could serve it as a side dish if you prefer.