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Our cookbook of the week is Chetna’s Healthy Indian: Vegetarian by Chetna Makan. Over the next three days, we’ll feature more recipes from the book and an interview with the author.
Chetna Makan learned how to make this refreshing spinach and coconut dal while visiting Delhi. A woman named Jayashree, who is originally from southern India, cooked the standout dish as part of a feast. The combination of spinach and lentils is a typical one, says Makan, and it features in a number of her recipes. But none of them are quite like this.
“It’s so simple I’m gutted I didn’t think of it before,” says Makan. “It’s just so lovely and light as well. It’s not heavy at all. It’s brilliant.”
Before lockdown, Makan served the dish at a couple of supper clubs she hosted, and it was the clear crowd favourite. Eat it on its own or with rice, she suggests: “This is one that I know for sure people are going to cook a lot.”
SPINACH AND COCONUT DAL
For the lentils:
250 g (9 oz) toor dal
1.2 L (4 cups) water
1 1/4 tsp (6 mL) salt
1 tsp (5 mL) ground turmeric
July 14, 2020 at 07:48PM
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Cook this: Spinach and coconut dal from Chetna's Healthy Indian, Vegetarian - National Post
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