A really simple, but really good daal recipe. Make a big batch and freeze any leftovers.
225g/8oz moong daal (yellow split lentils)
750ml/1pt 7fl oz water
2-3 tbsp sunflower or vegetable oil
1 tsp black mustard seeds
¼ tsp ground turmeric
¼ tsp ground cumin
¼ tsp asafoetida or fennel seeds
2 tbsp grated fresh ginger
2 green chillies, de-seeded and chopped
100g/3½ oz spinach
2 spring onions, trimmed and chopped
Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft.
Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes.
when the daal is cooked add to the pan and stir in the spinach and spring onions.
Heat for a further two minutes, season, then serve.
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