Dahl With Spinach Recipe

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Recipe Ingredients

2 tbs sunflower oil
2 onions, chopped
2 garlic cloves, chopped
2 tsp grated ginger
1 long green chilli, finely chopped
1 tbs panch phora (see note) or mustard seeds
1 tsp ground cumin
1 tbs ground coriander
2 tsp ground turmeric
1 tsp garam masala (Indian spice mix)
400g yellow split peas, rinsed, soaked in water for 1 hour, drained
800g can chopped tomatoes
3 cups (750ml) chicken or vegetable stock
1 tsp caster sugar
100g baby spinach leaves

Recipe Method

Rice, mango chutney and naan, to serve Heat oil in a pan over medium heat. Add onion and cook for 2-3 minutes, stirring, until softened. Add garlic and ginger, and cook for a further minute. Stir in spices, then cook for 30 seconds until fragrant.
Add peas, stock, tomatoes, sugar and 1 1/2 cups (375ml) water. Bring to a simmer, then reduce heat to low and cook for 1-1 1/2 hours, stirring occasionally, until peas are tender and dahl is thick and rich.
Stir through baby spinach, then serve with rice and accompaniments.