The finished recipe. Red Lentil Dal with Spinach and RiceIngredients 1 to 6. 180 g Red lentils (Rinse until the water runs clear or the dal is gluey. Dry weight.). 120 g Onion. 3 cloves, about 9 g Garlic. A thumb, grated Fresh ginger. 10 g Rapeseed oil. Half a tin (200 g) Chopped tomatoes, tinnedIngredients 7 to 12. 150 g Spinach. 1 tsp Ground cumin. 1 tsp Ground turmeric. 1 tsp, added at the end Garam masala. 250 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). A squeeze Lemon juiceStep 1. Soften the chopped onion in the oil over a medium heat for eight minutes, then add the garlic, ginger, cumin and turmeric and cook for one minute more.Step 2. Add the lentils, tomatoes and 600 ml of water. Bring to the boil, then simmer with the lid half on for 25 minutes, stirring now and then, until the lentils have collapsed.Step 3. Stir in the spinach a handful at a time until it wilts, then the garam masala, a good pinch of salt and the lemon. Loosen with a splash of water if it has gone stiff.Step 4. Serve over the rice.
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