Daal saag

A really simple, but really good daal recipe. Make a big batch and freeze any leftovers.

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

Preparation method

1. 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.
2. 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.
3. when the daal is cooked add to the pan and stir in the spinach and spring onions.
4. Heat for a further two minutes, season, then serve.