Yogurt lentil curry

Ingredients

100g (3½oz) spilt moong dal

400ml (14fl oz) boiling water

½ teaspoon salt

½ teaspoon ground turmeric

2.5cm (1 inch) piece of fresh root ginger, peeled and roughly chopped

200g (7oz) spinach leaves

2 tablespoons ghee

2 onions, finely chopped

1 teaspoon chilli powder

3 tablespoons natural yogurt

Directions

Put the moong dal in a pan with the measured boiling water, salt, turmeric and ginger. Bring to the boil, then cover and cook over a low to medium heat for 10 minutes. Add the spinach, cover again and cook for another 5 minutes until the lentils are soft and the spinach has wilted.

Meanwhile, heat the ghee in a frying pan, add the onions and cook over a low to medium heat for 10 minutes until golden, then stir in the chilli powder. Remove from the heat and set aside.

Once the lentils are ready, blitz to a purée with a hand blender or in a blender or food processor. Return to the pan, if necessary, and bring to the boil. Then take off the heat, add the yogurt and mix well.

Transfer the dal to a serving bowl, top with the fried onions and serve.

Notes

Sometimes all you need is just a couple of fresh ingredients thrown into a pan of simply seasoned dal to create a warming and comforting dish. The spinach along with a little yogurt makes this soothing yet deeply delicious. Serve it as a bowl of soup with some bread, or with Chicken and Potato Pulao or on a pile of steaming hot plain rice – the choice is yours.