Palak Dal (Spinach and Yellow Lentil Curry)

• 250 g Yellow lentils
• 1 tsp Ground turmeric
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tbsp Sunflower oil
• 1 tsp Mustard seeds
• 12 leaves Fresh curry leaf
• 1 medium Green chili pepper
• 20 g Ginger root
• 4 cloves Garlic
• 2 medium Tomato, ripe
• 200 g Spinach
• 1 tbsp Ghee
• 900 ml Water
• 1 ½ tsp Fine sea salt

1. Rinse the lentils in a colander until the water runs mostly clear. Tip into a large pot with the water, ground turmeric and 1 tsp fine sea salt. Bring to the boil, then reduce to a gentle simmer for 18 to 22 minutes, stirring occasionally, until the lentils are very soft.
2. Meanwhile, slice the green chilli, peel and finely grate the ginger, and finely chop the garlic. Dice the tomatoes. Wash the spinach and set aside.
3. Once the lentils are soft, stir in the ground cumin and ground coriander. Add the tomatoes and simmer for 6 to 8 minutes until the tomatoes break down and the dal looks slightly thicker. If it becomes too thick, loosen with a splash of water from the kettle.
4. Add the spinach in handfuls, stirring until wilted and bright green. Simmer for 2 minutes so everything is hot through. Taste and add the remaining salt if needed.
5. For the tempering, heat the sunflower oil and ghee in a small saucepan over medium heat. Add the mustard seeds and cook until they start to pop, then add the curry leaves, chilli, ginger and garlic and cook for 60 to 90 seconds until fragrant. Immediately pour the tempering over the dal, stir well, and serve hot.

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