Simple but oh so tasty. The red lentil dhal is bound to become a firm favourite.
Credit by: KingOfChef
Place the rinsed lentils in a saucepan and cover with cold water. Bring to a simmer and cook for 5 minutes, then drain.
Meanwhile, toast the cumin seeds, ground turmeric, mustard seeds and chilli powder in a dry frypan over medium heat, stirring, for 30 seconds or until the mustard seeds start to pop.
Add the oil to the pan of spices, then add the onion, garlic and ginger and cook, stirring, for 2-3 minutes until the onion softens slightly.
Add the tomato, sugar and drained lentils, then simmer for 15 minutes, stirring regularly to prevent catching and adding a little water if the dahl becomes too thick, until the lentils are tender.
Stir through the spinach leaves and chopped coriander, then serve with naan bread and mango chutney.
Mustard seeds are available from Indian food shops and selected delis.