Скачать или смотреть This Coconut Lentil Dal is a Vegetarian Masterpiece

Get the recipe for Sri Lankan Spinach and Coconut Dal with Tomato Tarka here: https://bit.ly/4mhulZl

We say this all the time on #MilkStreetRadio—imitation meat is baloney! There’s no true substitute for meat, it’s a waste of plant matter, and vegetables take on a ton of richness, umami, and concentrated flavor if treated properly. The perfect example is this creamy, rich Sri Lankan-style coconut dal, inspired by home cook Mohara Dole.

The recipe utilized every opportunity to heighten, deepen, or brighten flavors with simple methods. She built the base flavor with onions and ginger, then used the same aromatics to add a pop of color and freshness just before serving. Coconut is used both as cooking oil and cooking liquid. Spices and chilis are tempered and balanced by the mild coconut milk.

It is a master class in vegetarian cooking. Our culinary production director Wes Martin makes the recipe.

0:00 How to make Sri Lankan Spinach and Coconut Dal
1:14 How to cook red lentils
1:58 How to make a tarka
3:08 What are curry leaves?
4:01 What is the difference between bunch spinach and baby spinach?

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