Lemongrass Dal with Garlic & Curry Leaves - Cuisine Magazine - From New Zealand to the World

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