Photo by Vinita Punjabi
In a saucepan, add the bay leaf, cinnamon stick, and cumin seeds. Roast until fragrant, then add in the ginger and onions. Saute until lightly brown, adding a sprinkle of water if needed to avoid sticking. Add in the tomatoes, chillies, and potatoes, and roast for a few minutes. Stir in the dry spices along with salt. Add the soaked and drained masoor dal followed by rice, mixing well. Pour in the coconut milk and water. Bring the mixture to a boil, then lower the heat, cover, and cook for 15-20 minutes. Turn off the heat, add the chopped spinach, stir, and cover again for 5 minutes. Garnish with fresh coriander and mint leaves before serving hot.
Serves 2-3
