Ingredients
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Method
- 1
Put the lentils, chickpeas, water, turmeric, coriander and ginger in a large pan. Bring to the boil and simmer for 25 minutes, stirring, until soft and thick.
25 min - 2
Cook the rice in unsalted water following the packet.
- 3
Stir the spinach into the dal until it wilts. Add the lemon juice.
- 4
For the tarka, heat the oil in a small pan. Fry the onion for 5 minutes, then add cumin seeds, garlic and chilli for 1 minute until golden.
6 min - 5
Pour the sizzling tarka over the dal and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.