Lemongrass Dal with Garlic Curry Leaves
Ingredients
- 1 teaspoon coriander seeds, bashed
- 1 teaspoon cumin seeds
- 300g red split lentils, rinsed
- 6 garlic cloves, peeled, 3 left whole, 3 finely sliced
- 2 lemongrass stalks, bashed
- 1 teaspoon ground turmeric
- ½ teaspoon Kashmiri chilli powder
- 1 x 400ml can coconut milk
- 200g greens, like spinach or shredded chard
- 2 tablespoons coconut oil
- 1 small red onion, peeled and finely sliced
- 1 teaspoon black mustard seeds
- 20 fresh curry leaves
- 1 unwaxed lemon
- chapatis or rotis, to serve
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