dal and spinach

• Thoroughly wash the pigeon peas, place in a small bowl, cover with 3 cups of warm water, then set aside to soak for one hour.
• Thoroughly wash the red lentils, drain, then place into a deep pot with 5 cups of water. Drain the pigeon peas and add to the pot. Add the turmeric, asafoetida and salt, then mix well.
• Bring the lentils gently to the boil, remove any foam that appears, then reduce the heat to a low simmer. Cook for 20 minutes, stirring occasionally. If the lentils start to dry out, add a little more water - do not add too much as you do not want a watery dal.

to temper

• Whilst the dal is cooking, heat the mustard oil in a pan over medium heat and add the panch phoran. When the seeds start to pop add the onions and salt and mix well.
• Fry the onions for about ten minutes, or until they have softened and taken on a golden colour.
• When the onions have coloured, add the ginger and red chilli and fry for two minutes.

to finish

• Check the consistency of the dal and add a little boiling water, if required. Mix gently – or if you prefer a smooth dal, vigorously whisk the dal, adding water as required. Be cautious adding water as you can easily go too far and have a dal that is more like a soup.
• Add the spinach to the dal and mix. Cook for another two minutes to allow spinach to wilt.
• Add the oil and onion mix and the split red chilli to the dal. Mix gently. Check seasoning and cautiously add salt if required.

to serve

• Turn the dal into a serving bowl and garnish with the coriander.