Red lentil and spinach dal palak with basmati rice

Ingredients

For 1 serving

• Red lentils70 g
• Spinach150 g
• Tomatoes80 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Turmeric1 teaspoon
• Cumin1 teaspoon
• Cayenne pepper1 pinch
• Basmati rice45 g
• Sunflower oil2 teaspoons
• Saltto taste

In season: October – April

Method

1. Rinse the red lentils in a sieve under cold water until it runs clear. Put them in a pan with the turmeric and about three times their volume of water, bring to the boil and simmer over medium-low heat for 18 minutes, skimming off the foam, until they fall apart.
2. Meanwhile rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but still separate; drain and keep covered.
3. Wash the spinach well, chop the tomatoes, finely chop the onion and garlic and grate the ginger.
4. Add the tomatoes and spinach to the lentils and cook for 4 minutes over medium heat, until the spinach has wilted; season with salt.
5. For the tarka heat the sunflower oil in a small pan over medium heat, add the cumin and let it sizzle for 30 seconds until fragrant. Add the onion and cook for 3 minutes until golden, then the garlic, ginger and chilli powder for one minute.
6. Pour the sizzling tarka over the dal, stir and serve with the rice.