Cooking Instructions
1.
Preheat the oven to 180°C/160°C fan/gas mark 4.
2.
Heat a splash of oil in a large saucepan over a medium heat. Add the
Bombay-style spice paste (1 jar)
, keeping the jar, and fry the paste for a few minutes, until fragrant.
3.
Add the
chopped tomatoes (2)
,
lentils (200 g)
, and
carrot (1)
. Cover with water and season. Bring to the boil, then simmer, covered, for around 25 minutes until the lentils are tender (add a splash more water if it looks too dry).
4.
Meanwhile, place the
chickpeas (1 tin)
into a small baking tray. Drizzle a little oil into the used jar of Bombay-style spice paste, shake, then pour the flavoured oil over the chickpeas. Season and scatter over the
chilli flakes (2 g)
, then roast in the oven for 10 minutes.
5.
Add the
kale (75 g)
and roast for another 5-10 minutes until everything is nice and crispy.
6.
Cook the
rice (200 g)
according to the packet instructions.
7.
When the lentils are done, stir in the
spinach (120 g)
and simmer for a few minutes until it’s cooked through. Season to taste, adding a squeeze of
lemon juice (1/2)
if needed.
8.
Heat a little oil in a small frying pan over a medium heat, then add the
green chillies (2)
,
cumin seeds (2 g)
and
mustard seeds (2 g)
. Sizzle for a couple of minutes until fragrant, then add to the dahl.
9.
Serve the dahl topped with the crispy kale and chickpeas and alongside the rice. Add some fresh
coriander (1 handful)
, if you like.