1 tbsp cumin seeds
1 tsp mustard seeds
1 tbsp tumeric
1 tsp chilli powder
1 tbsp sunflower oil
1 onion, sliced
4 garlic cloves, crushed
1 cm piece of fresh ginger, peeled and grated
2 tbsp tomato puree
1 g tin of chopped tomatoes
1 tsp caster sugar
200 ml vegetable stock
100 g baby spinach
3 tbsp fresh coriander, chopped
naan bread and mango chutney
1 Place the rinsed lentils in a saucepan and cover with cold water. Bring to a simmer and cook for five minutes, then drain.
2 In a dry pan over a medium heat, toast the cumin seeds, mustard seeds, turmeric and chilli powder, stirring for 30 seconds or until the mustard seeds begin to pop.
3 Add the oil to the pan, then add the onion and cook, stirring, for 2-3 minutes until slightly softened. Add the garlic and ginger and cook for one minute. Add the tomato purée.
4 Add the tomatoes, sugar, stock and drained lentils, then simmer for 15 minutes until the lentils are tender, stirring regularly and adding a little extra stock if the dhal becomes too thick.
5 Stir through the spinach and coriander. Serve with naan bread and mango chutney.