Coconut Saffron Lentil Dal recipe
1 cups black beluga lentils *note: try other lentils*
1 tablespoon extra virgin olive oil
1 medium onion, or half large onion chopped
1/2 tsp. salt
1 small green serrano chili, minced
1 inch fresh ginger, minced
1 tsp. cumin seeds
1 tsp. black mustard seeds
1 14/ 16 oz. can crushed tomatoes
1 1/4 cups water
Big handful spinach leaves or other greens (chard etc)

Saffron coconut cream:
a small pinch of saffron
1 tablespoon boiling water
two pinches of salt
1/2 lite coconut milk

dried shredded, unsweetened coconut to top

Still working on this adaption. Enjoyable but think I may want to change lentil used.