Daal Saag

Ingredients:

• 225g/8oz  any kind of lentils
  750ml/1pt 7fl oz water
  2-3 tbsp sunflower
  1 tsp black mustard seeds
  ¼ tsp ground turmeric
  ¼ tsp ground cumin
  ¼ tsp fennel seeds
  2 tbsp grated fresh ginger
  2 green chillies, de-seeded and chopped
  100g/3½ oz spinach
  2 sprong onions , trimmed and chopped

Method:

Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft.

Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies  and fry for 2-3 minutes.

when the daal is cooked add to the pan and stir in the spinach and spring onions.

Heat for a further two minutes, season, then serve.