2 servings

A colourful and healthy meal. Turmeric and ginger are thought to be anti-inflammatory and therefore good for digestion. Use whatever greens are to hand across the year. Cabbages and kales may take a little longer to cook, while spring greens, chard or spinach will wilt swiftly.

Ingredients

• 1 tbsp oil or ghee
• 1 onion, finely sliced
• 1 large or 2 small garlic cloves, finely chopped, grated or crushed
• 4cm piece of fresh ginger, peeled and finely grated
• 1 red chilli, finely sliced
• 1 tsp black mustard seeds
• ¼ tsp ground turmeric
• 1 x 100g Coconut cream with 550ml water
• 100g yellow mung dal lentils, rinsed in a sieve
• 1 tsp coriander seeds, toasted and ground
• 1 tsp cumin seeds, toasted and ground
• 300g finely shredded chard, spring greens cabbage or kale
• handful of coriander leaves
• a squeeze of lime or lemon juice
• toasted coconut chips or toasted desiccated coconut, to garnish
• salt

Method

• Melt the coconut oil in a pressure cooker, add the onion and fry on a low heat for 10 minutes, stirring occasionally.
• Turn up the heat a little and add the garlic, ginger, chilli, mustard seeds and turmeric. Stir for about 1 minute, until you hear the mustard seeds start to pop.
• Stir the coconut milk, then add the lentils / mung beans and ground coriander and cumin and add the lid and bring up to pressure.  Cook at pressure for 15 minutes.
• Leave to release naturally for 10 minutes, then remove the lid carefully.
• Stir in the greens in small handfuls at a time, then cook for a further 5–10 minutes, until the lentils are tender and the greens wilted. Keep an eye on the liquid and add more water if needed.
• Season the with salt and pepper, stir in the fresh coriander and add a squeeze of lime or lemon juice to taste.
• Serve the dal sprinkled with toasted coconut and the tadka

To make the Tadka

• Gently heat a tablespoon of olive oil in the pressure cooker and add 1 teaspoon each of black mustard seeds and cumin seeds, 1 finely sliced large garlic clove, and half a teaspoon of chilli flakes.
• Fry the spices, stirring constantly, for 1–2 minutes – until the mustard seeds are popping.