Spinach and Turmeric Dahl

Ingredients

• 1 cup mung dahl or red lentils
• 2 tablespoons ghee
• 1 teaspoon mustard seeds
• 1 teaspoon ground turmeric
• ½ teaspoon ground black pepper
• 2 teaspoons grated fresh ginger
• 1 teaspoon cumin seeds
• 6 curry leaves
• 1 green chilli, whole
• 1 bunch spinach
• Juice of 1 lemon
• ½ bunch fresh coriander
• Plain yoghurt, a handful of roasted cashews, and steamed basmati rice to serve

Method

1. Rinse the mung dahl or red lentils at least 3 times, then set aside.
2. Heat the ghee on high in a large saucepan. Add the mustard seeds and stir until they start to pop, then add the turmeric, ginger, black pepper and cumin seeds.
3. Add the mung dahl or red lentils, and then cover well with water (approximately 4-5 cups). Add the curry leaves and chilli, and give a good stir.
4. Bring to the boil, and skim off any foam that forms on the top of the dahl. Reduce heat to simmer for 30-35 minutes, stirring to ensure the dahl does not stick to the bottom of the pan.
5. Remove the curry leaves and chilli, and add the spinach and lemon juice. Salt to taste.
6. Serve in bowls with rice, cashews, yoghurt and chopped coriander.

Serves 2-4

Hot tip: Add any veggies in season that tickle your fancy.