Ingredients

Steps

• Combine lentils and 750ml water in a saucepan and bring to a boil.
• Reduce heat and simmer for approximately one hour until lentils are soft.
• Heat oil in a large pan and fry mustard seeds, turmeric, cumin, asafoetida, ginger, chillies, and curry leaves for 2-3 minutes.
• Add cooked lentils to the spiced pan and stir in spinach and spring onions.
• Heat for two additional minutes, season to taste, and serve.