Spinach & Lentil Curry

Pulses and vegetables are the daily basics of Punjabi rural dining. This could do for a quick lunch or as a side dish with a meat curry.

150g skinned and split yellow mung lentils , 900ml water , 8g fresh ginger, peeled and cut into thin strips, 3 green chillies, left whole (optional), 3⁄4 tsp turmeric powder, 2 small tomatoes puréed, 200g baby spinach leaves (feel free to use canned leaves or puree, or even frozen), salt, to taste, 11 ⁄2 tbs butter or vegetable oil, 1 tsp cumin seeds,2 cloves garlic, peeled and cut into five large pieces, 1 tsp coriander powder.

Place the lentils, water, ginger, chillies and turmeric in a pan, bring to a boil, then simmer over a moderate heat for 10 minutes. Stir in the tomatoes and cook for a further 20 minutes, then add the spinach and salt. Cook for another 10 minutes or so, until the lentils have started to break down and the curr y comes together. Meanwhile, heat the butter or oil in a small pan. Add the cumin seeds and garlic and allow the cumin seeds to redden and the garlic to start to brown. Stir in the coriander powder, then pour the mixture into the pan of lentils. Cook for another minute and serve. This should serve 4.