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  • 150g (5 oz) split mung dal (lentils) washed and drained

  • 1/2 teaspoon cumin seeds

  • 1 teaspoon ginger, grated

  • 1/2 teaspoon garlic, grated

  • 2 fresh green chillies, chopped finely

  • 150g (5 oz) fresh spinach, washed, drained and chopped

  • half a lemon

  • salt


  • 1.

    Put the lentils, cumin seeds, ginger, garlic and chillies into a heavy saucepan and pour in double the quantity of hot water. Bring to a boil, reduce heat and simmer until the lentils are mushy, for about 25 minutes.

  • 2.

    In the meantime, sweat the spinach in a little water and reserve. When the lentils are cooked, add the spinach to the lentils and allow to blend for a few minutes.

  • 3.

    Remove from heat. Squeeze in the lemon juice and season with salt.

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