Gently spiced dhal with coconut cream recipe | delicious. magazine

Ingredients

• 2 tbsp ghee or coconut oil
• 3 leeks, thinly sliced
• 3 garlic cloves, sliced
• Seeds from 3 green cardamom pods, crushed
• 1 tbsp cumin seeds
• 1 tbsp mustard seeds
• 1 tsp ground ginger
• 10 dried curry leaves
• 25g fresh ginger, grated
• 400g mung dhal (see know-how)
• 50g raisins
• 1½-2 litres vegetable stock, hot (see tip)
• 200g spinach
• Large bunch fresh coriander, chopped
• Coconut cream and lime wedges to serve