Zubereitung

1. 1

   Rinse the red lentils thoroughly. Finely chop the onion, garlic and ginger and sweat them in the hot oil until translucent. Toast the turmeric and cumin briefly alongside.

2. 2

   Add the lentils, pour in 600 millilitres of water and simmer uncovered for about 20 minutes, until they collapse into a creamy mass. Top up with water if needed.

3. 3

   Stir in the coconut milk and spinach and let the leaves wilt. Season with lime juice and salt.

4. 4

   For the tadka, pop the mustard seeds in a little oil and pour them over the dal. Serve scattered with fresh coriander.