Palak Dal (Spinach and Lentil Curry)

• 1 medium Yellow onion
• 2 tbsp Ghee
• 20 g Ginger root, fresh
• 5 cloves Garlic
• 1 piece Green chili pepper
• 1 tsp Ground turmeric
• 2 tsp Ground cumin
• 400 g Canned chopped tomatoes
• 250 g Red lentils
• 900 ml Water
• 200 g Spinach
• 1 ½ tsp Fine sea salt
• 1 piece Lemon

1. Finely chop the onion. Peel and finely grate the ginger, then thinly slice 2 garlic cloves; finely grate the remaining garlic. Slice the green chilli (remove the seeds for less heat).
2. Heat 1 tbsp ghee in a large pot over medium heat. Add the onion and a pinch of the salt, then cook for 8 to 10 minutes until soft and lightly golden.
3. Stir in the ginger, the grated garlic, the chilli, turmeric and 1 tsp of the cumin. Cook for 1 minute until fragrant.
4. Add the tomatoes, lentils, water and remaining salt, then bring to the boil. Reduce to a gentle simmer and cook for 18 to 22 minutes, stirring occasionally, until the lentils are very soft and creamy; add a splash more water if it thickens too much.
5. Stir in the spinach a handful at a time and cook for 2 to 3 minutes until wilted. Keep the dal on a low heat while you make the tarka.
6. Heat the remaining 1 tbsp ghee in a small saucepan over medium heat. Add the sliced garlic and remaining 1 tsp cumin, and cook for 60 to 90 seconds until the garlic is pale golden and the spices smell toasted.
7. Immediately pour the hot tarka over the dal and stir through. Squeeze in the lemon juice to taste, then simmer for 2 minutes to bring everything together; serve hot.

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