1 pack of North Indian Dahl (220g)
2 tbsp oil
1 thumb of fresh ginger, grated
400mL of coconut milk
2 cups of spinach, washed and chopped
Coriander to garnish
Rice or naan bread optional
In a saucepan heat the oil and saute the ginger for 1-2 minutes on medium heat.
To the saucepan, add the contents of the North Indian Dahl packet, the coconut milk and 400mL of hot water, then simmer for 20 minutes, stirring occasionally.
After 20 minutes add the spinach and stir through.
Simmer for another 10 minutes. As the mung beans finish cooking they’ll become more prone to sticking to the saucepan, so stir regularly.
After 20 minutes, serve with optional rice or naan bread, and coriander to garnish.