Ingredients

225g/8oz moong daal (yellow split lentils)

750ml/1pt 7fl oz water

2-3 tbsp sunflower or vegetable oil

1 tsp black mustard seeds

¼ tsp ground turmeric

¼ tsp ground cumin

¼ tsp asafoetida or fennel seeds

2 tbsp grated fresh ginger

2 green chillies, de-seeded and chopped

8 curry leaves

100g/3½ oz spinach

2 spring onions, trimmed and chopped

Directions

Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft.

Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes.

when the daal is cooked add to the pan and stir in the spinach and spring onions.

Heat for a further two minutes, season, then serve.