Weeknight Dal

Red lentils cooked soft with cumin, ginger and tomato. A pantry dinner in forty minutes.

40 min · Serves 4 · Indian

Ingredients

• 1 cup red lentils, rinsed
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 2 tbsp neutral oil
• 1 tsp cumin seeds
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 green chili, slit
• 1 can (14 oz) diced tomatoes
• 1/2 tsp garam masala
• 2 handfuls baby spinach
• 1/2 lemon
• cilantro, to serve
• 1 cup basmati rice, to serve

Method

1. Simmer the lentils in 3 cups of water with the turmeric and salt, skimming the foam, until soft and falling apart, about 20 minutes.
2. Meanwhile heat the oil in a skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
3. Add the onion and cook until golden, 8 minutes, then the garlic, ginger and chili for a minute.
4. Add the tomatoes and garam masala and cook down for 5 minutes.
5. Stir the tomato mixture into the lentils, wilt in the spinach and add a squeeze of lemon. Thin with water if you like it looser. Serve with rice and cilantro.