Ingredients
Method
1.Place lentils and water in large saucepan. Bring to the boil on high. Reduce heat to low, simmer 25-30 minutes, until lentils are tender. Drain well and wipe out saucepan.
2.In same saucepan, heat ghee or oil on low. Saute ginger and chilli 4-5 minutes, until ginger is golden. Return lentils to pan with extra water and bring to simmer. Add spinach and coriander. Simmer, covered, 2-3 minutes until spinach wilts.
3.Stir in lemon juice and season to taste. Add extra sliced red chilli to serve.
To pick over lentils means to pick through them and remove any that look discoloured or misshapen, or any debris. This is Indian comfort food at its best. Serve hot with warm flat bread.
Note
