300g masoor dal (red lentils)
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
500g spinach, rinsed and chopped
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
. In a large pan, bring water to the boil and stir in salt, dal, turmeric and chilli powder.
. Cover and return to the boil, then reduce heat to low and simmer for 15 minutes.
. Stir in the spinach (palak) and cook 5 minutes, or until dal is soft. Add more water if necessary.
. In a small pan over medium heat, melt ghee and stir fry onions with cumin and mustard seeds, stirring often.
. Cook until onions are transparent, and then combine with dal.