Dal with spinach

SERVES 4 // PREP TIME 15 MINS // COOK 30-35 MINS

“In northern India, lentils are not often enriched with vegetables, while in the south, sambars usually incorporate seasonal vegetables,” says Pant. “It is only in Awadh, in the vicinity of Lucknow, that spinach is added to the lentils.”

250 gm (1¾ cups) moong dal (see note), rinsed and drained

¼ tsp ground turmeric ⅓ cup (80ml) vegetable oil

or melted ghee

1 tsp minced ginger

1 tsp minced garlic

250 gm (3 cups) spinach,

chopped

4 small green chillies, halved and seeds removed

1 small sprig coriander leaves, chopped

Juice of 1 lemon

FOR THE TEMPERING

1 tbsp vegetable oil

4 dried red chillies

½ tsp mustard seeds

½ tsp cumin seeds

5-6 garlic cloves, thinly sliced 1 sprig fresh curry leaves

1 Bring 500ml water to the boil in a large, heavy-based saucepan. Add the dal and turmeric and season with salt, then reduce the heat to low and simmer until soft (20-40 minutes). Drain, then return to the pan and mash

lightly with a wooden spoon or a spatula. Set aside.

2 Heat oil in a large frying pan over medium-low heat. Add ginger and garlic and stir-fry for 1 minute, then add the spinach and cook for 2-3 minutes until almost tender. Transfer cooked spinach mixture to dal, add a little water to loosen, then return to heat and cook, stirring occasionally, for 5-6 minutes until combined. Stir in chilli, coriander and lemon juice.

3 For the tempering, heat oil in a small frying pan over medium heat, add all ingredients and stir-fry for 1-2 minutes or until the mustard seeds start to sputter and the chillies turn a shade darker. Pour onto the dal, cover and simmer for 2 minutes or until hot, then serve.

Note Moong dal, skinned and split mung beans, are available from Indian grocers.