(Serves 5-6)
INGREDIENTS
300 g dry red lentils (1 +½ cups approx.)
1 400g can of chopped/diced tomatoes
1 tsp turmeric
1 tbsp light oil
3 medium shallots sliced or one onions chopped
4 cloves of garlic minced
1 x 3cm piece of ginger peeled then finely grated
1 tsp mustard seeds or 1/4 tsp mustard powder
1 tsp cumin seeds
½ tsp cardamom
1 ½ tsp garam masala
¼ tsp ground cloves
pinch of dried red chilli flakes
1 tsp salt divided
80 g baby spinach (2-3 cups approx)
1 Tbsp lemon juice
A handful of fresh coriander/cilantro
INSTRUCTIONS
Thoroughly rinse the lentils until the water runs clear then add to a large saucepan with 1 litre of water, one teaspoon of turmeric and half a teaspoon of salt.
Bring to the boil then reduce to a low simmer and cook for 15 minutes. Stirring occasionally and thoroughly at the end of cooking.
While the lentils are cooking, heat a tablespoon of oil in a large sautè pan (all the lentils will be added to this pan later). Add the sliced shallots/onions along with mustard, cumin seeds and cardamom. Cook gently until the onions are soft.
Next, add the garlic, ginger, garam masala, ground cloves, ½ a teaspoon of salt and a pinch of red chilli flakes. Stir well, and cook until the spices release their aroma, about one minute.
Now add the chopped tomatoes, stir well and break down any large pieces with your wooden spoon. Cook over low heat until the lentils are ready.
Once the lentils are cooked, they should have almost collapsed, give them a good stir. Add the lentils to the tomatoes and stir well. Simmer over low heat for 15 minutes, stirring often so the lentils don't stick to the bottom of the pan.
Once the dal is nice and thick stir in the lemon juice. Add the spinach one handful at a time until it is wilted. Top the dal with a handful of fresh coriander leaves.
Serve immediately with basmati rice, naan and lemon wedges.
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