Dal saag

A really simple, but really good daal recipe. Make a big batch and freeze any leftovers.

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  1. 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.

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

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

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

Recipe Tips

To freeze: transfer to a freezerproof container and freeze for up to 3 months. Defrost thoroughly at room temperature, or in the fridge for 24 hours, then reheat until piping hot