Red Lentil & Spinach Tadka Dal

Directions

1. 1

   Add the butter to a pan on a medium heat, stir in the cumin seeds and fry for a 2mins, then stir in the onions, a good pinch is salt, green chilli, ginger and garlic and sauté for 10mins.

2. 2

   Turn up the heat to medium high and the tomato. Cook off the tomato for a few mins, then stir in the turmeric, Kashmiri chilli and asafoetida and stir continuously for a minute.

3. 3

   Add the lentils and stir in the water. Cover loosely and bring up to a medium simmer on a medium heat for 35 mins or the lentils are soft and the dal has thickened to your desired consistency, stir every 5mins. Add the spinach a handful at a time and stir in. Bring up to a gentle simmer for 5 mins. Season to taste.

4. 4

   Cover loosely and turn the heat down low while you make the tadka.

5. 5

   In a small pan, heat the oil on a medium high heat, add the mustard and cumin seeds and fry until the mustard seeds pop, then add the torn Kashmiri chillies for a min and lastly the Kashmiri chilli powder, right before serving, then carefully pour the tadka over the top of the dal and finish with coriander.