Ingredients

200g

red lentils

800ml

water

1 tsp

Steenbergs organic cumin seeds

1/4 tsp

Steenbergs organic fenugreek seeds

1 tsp

organic brown mustard seeds

Glug

Extra virgin olive oil

red onion, peeled and finely chopped

2 cm piece

fresh root ginger, peeled and chopped

200g

spinach leaves

1 tbs

passata

Dahl is a very versatile dish and can be made with various different combinations, however, this spinach daal accompanies the Lamb Rogan Josh. If making to eat as a main dish, add garlic and 2 red chillies.

Method

Put the lentils and water into a saucepan and bring to the boil before lowering the heat to simmer gently for 20-25 minutes. The lentils should be soft and mushy so add a little more water if required
Dry-fry the cumin, fenugreek and mustard seeds in a hot frying pan for a couple of minutes until the seeds start to 'jump.' Leave to cool in a pestle and mortar before grinding to a powder
Heat the oil in a frying pan and add the onion and ginger. Fry until the onion is beginning to soften. (add 2 cloves of garlic and 2 red chillies if not having it with a spicy curry)
Add the ground spices to the onions and fry for another minute
Once the lentils are cooked, stir in the spinach and the passata. Season with salt. Tip the onion mixture into the dahl and put the lid on the pan for a couple of minutes to allow the spinach to soften before serving