Red lentil dal tadka with spinach and basmati rice

Ingredients

For 1 serving

• Red lentils70 g
• Basmati rice50 g
• Spinach120 g
• Tomatoes100 g
• Onion40 g
• Garlic1 clove
• Ginger5 g
• Turmeric0.5 teaspoon
• Cumin0.5 teaspoon
• Mustard seeds0.5 teaspoon
• Sunflower oil10 g
• Cilantro4 g
• Saltto taste

Contains: mustard,

Method

1. Rinse the red lentils in a sieve until the water runs clear, put them in a pan with the turmeric and the measured water, bring to the boil and simmer over low heat for 15 minutes, skimming at the start, until broken down and creamy.
2. Meanwhile rinse the basmati rice and cook it in plenty of salted boiling water for 12 minutes, until tender; drain and keep covered.
3. Wash the spinach, dice the tomatoes, finely chop the onion and garlic and grate the peeled ginger.
4. When the lentils are creamy add the tomatoes and spinach, season with salt and cook for 3–4 minutes, until the spinach has wilted; if the dal is too thick loosen it with a splash of hot water.
5. For the tadka, heat the sunflower oil in a small pan over medium heat with the cumin and mustard seeds, until the seeds pop (about 30 seconds).
6. Add the onion, garlic and ginger and cook for 4–5 minutes, stirring, until the onion is golden.
7. Pour the sizzling tadka over the dal and serve with the rice and torn fresh coriander.