groundnut oil is quite neutral, you can substitute butter or coconut oil if you wish
onions, finely chopped
if you have a fussy eater you can omit the onions but your dhal won't be as tasty
garlic cloves, finely chopped
thumb sized piece of ginger, finely chopped
You can use more if you like it hot
lentils (about 125g)
chopped fresh coriander to garnish if you wish
You can use frozen if you wish.
Heat the oil and fry the onions over a medium heat until soft.
Add the garlic and ginger and cook for a few minutes more.
Stir in all the spices and cook for a moment until fragrant.
Stir in the lentils and coat well with the spices.
Add the coconut milk, chickpeas and one tin of water.
Bring to the boil, then turn down the heat and bring to a gentle simmer.
Simmer, stirring occasionally until your lentils are just cooked. You may need to add a splash more water.
Stir in the spinach and cook until just wilted.
This dish is lovely for a vegetarian supper or as a side to curry.