Garlic, spinach and dill dal

Dill is such an underrated ingredient in Indian cooking, and yet it is used in many dishes all across the subcontinent. Spinach and dill come together perfectly in this spiced lentil curry. I tend to buy large bunches of dill from Asian stores, as the quantities are generous.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the chana dal in a saucepan with plenty of water. Bring to the boil and simmer over a medium heat for 45 minutes, stirring often. The chana dal should be tender but still holding its shape. Drain and set aside. Put the ginger, garlic and chillies in a blender with a splash of water and blend to smooth paste, then set aside

Step 2

Heat the oil in a large, non-stick saucepan over a medium heat. Add the cumin seeds and asafoetida and fry for a few seconds until they begin to sizzle, then add the ginger, garlic and chilli paste and fry for a few seconds, stirring well. Add the tomatoes and cook for 4 minutes until they begin to soften.

Step 3

Add the turmeric and coriander, along with the cooked chana dal, and fry for 4-5 minutes. Season to taste and add the spinach and dill, a little at 2 time. Keep stirring for 3-4 minutes as they begin to wilt. Reduce the heat to low, cover and continue to cook for 5 minutes, stirring halfway through. Turn off the heat and serve with rotis, pickle and kadhi.