This dish is so simple to make and is typical of home fare. It is the kind of dish that a mother makes for her family, is good for all ages and, despite the chillies, not really too spicy. Now a confession – it could be better. I could add some whole spices and fry an onion with the other tempering ingredients but generally, when at home, I would prefer to make something simple and healthy that tastes good rather than compete with heavier, restaurant fare. This curry is great with simple boiled rice, roti or even toast.

Serves 4

150g skinned and split yellow mung

lentils

900ml water

8g fresh ginger, peeled and cut into

thin strips

3 green chillies, left whole (optional)

3⁄4 tsp turmeric powder

2 small tomatoes, puréed

200g baby spinach leaves

salt, to taste

11 ⁄2 tbsp ghee, butter or vegetable oil

1 tsp cumin seeds

5g garlic (approximately 2 cloves),

peeled and cut into five large pieces

1 rounded tsp coriander powder

1 ⁄2 tsp garam masala

Place the lentils, water, ginger, chillies and turmeric in a pan, bring to a boil, then simmer over a moderate heat for 10 minutes. Stir in the tomatoes and cook for a further 20 minutes, then add the spinach and salt. Cook for another 10 minutes or so, until the lentils have started to break down and the curr y comes together. Meanwhile, heat the ghee, butter or oil in a small pan. Add the cumin seeds and garlic and allow the cumin seeds to redden and the garlic to start to brown. Stir in the coriander powder and garam masala, then pour the mixture into the pan of lentils. Cook for another minute and serve.

For more delicious recipes and tips visit Anjum Anand at Times Online and www.anjumanand.co.uk

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