Made with lentils and spinach, this traditional Indian cuisine is extremely nutritious. Serve with rice, vegetables and flat bread.
500g red lentils, rinsed
½ bunch of spinach or silver beet
2 tbsp peanut or extra light olive oil
1 tsp mustard seeds
½ tsp cumin seeds
1 medium onion, peeled and thinly sliced
3 fresh chillies, sliced
½ tsp turmeric
½ tsp sea salt
Method (Serves 4)
Place the lentils into a large saucepan, add 1 litre of water. Bring to the boil, reduce heat and simmer until lentils are “mushy”, adding a little more boiling water, if necessary, during cooking. Stir occasionally.
Meantime, wash and coarsely chop spinach or shred silver beet. Add to the lentils and cook over low heat for 10 minutes.
In a frypan, heat the oil, add mustard seeds and turmeric, onion and chillies, cook for just a few minutes until soft. Add to lentils and greens, with salt and mix lightly. Stir for a few minutes before serving.
As an accompaniment, serve a bowl of natural yoghurt with a little chopped mint stirred through, with toasted pita bread.