QUICK DHAL

SERVES 4 PREP 20 MINS COOK 40 MINS PER SERVE 1567kj

2 tbsp olive oil 1 brown onion, thinly sliced 1 tsp brown sugar 2 tbsp grated fresh ginger 1 long red chilli, thinly sliced 3 potatoes, peeled, chopped 1 tbsp ground cumin 2 tsp brown mustard seeds 400g diced tomatoes 1 cup chicken stock 400g can brown lentils, drained, rinsed 60g baby spinach leaves steamed rice, pappadums and yoghurt, to serve

1 In a large saucepan, heat half oil on medium. Saute onion 4-5 mins until tender. Stir in sugar, cook 10 mins until golden. Transfer to a bowl and set aside.

2 Meanwhile, heat remaining oil in same pan on high. Saute ginger and chilli 1-2 mins until fragrant. Add potatoes, cumin and mustard seeds, stirring for 1 min. Mix in tomatoes and stock. Bring to the boil on high. Reduce heat to low and simmer, covered, 10-15 mins until potatoes are just tender.

3 Gently stir in lentils and cooked onion. Cook for a further 5 mins until liquid is almost evaporated and lentils are hot. Stir spinach through until wilted. Serve with rice, pappadums and yoghurt.