YELLOW DAL WITH SPINACH AND ROASTED

I’ve made the basis of this a tarka dal (see tip below) but I also stir in spinach and top with roasted, spiced aubergine, red onion and carrots.

SERVES 4 FOR THE DAL

250g (9oz) chana dal, soaked for 1 hour in cold water, then drained 2 tomatoes, chopped 1 onion, chopped

2 garlic cloves, peeled and bashed

4 green chillies, slit lengthways 5 or 6 curry leaves

1tsp salt

½tsp turmeric

250g (9oz) spinach leaves, washed, or 175g (6oz) frozen spinach, defrosted

FOR THE ROASTED VEGETABLES

1 aubergine, cut into large cubes

1 red onion, peeled and cut into 8 wedges

4 carrots, peeled and cut into chunks on the diagonal 3tbsp vegetable oil

2tsp garam masala

Salt and black pepper

TO FINISH

2tsp vegetable oil

1tsp black mustard seeds 1 red chilli, chopped

TO SERVE

Freshly chopped coriander

Put the soaked dal in a saucepan and cover with about 4cm cold water. Add the remaining dal ingredients, except the spinach, and bring to the boil, then simmer for 1 hour-1 hour 30 minutes, until the dal is tender. Using a potato masher, mash the dal roughly so that it still has some texture. Add the spinach