Vegan Tarka Dahl

Ingredients

• 2 inches fresh ginger, skinned and fine diced
• 2 teaspoons black onion seeds
• 2 teaspoons mustard seeds
• 1 teaspoon molasses or sugar
• 4 garlic cloves, crushed
• 2 large onions, finley chopped
• 2 teaspoons cumin
• 3 teaspoons ground coriander
• 2 teaspoons turmeric
• 2 teaspoons paprika
• 1/2 teaspoon chili powder
• 2 teaspoons coriander, leaf
• 100 g frozen spinach (or fresh)
• 1 cup yellow split peas (I think chana dahl?)
• 1 tablespoon vegetable ghee
• 1 tablespoon sunflower oil
• 1 tablespoon garam masala
• 1 vegetable stock cube

Directions

1. 1

   Soak the yellow split peas overnight, drain and rinse.

2. 2

   Add to pan of cold water. add veg stock cube and garam masala.

3. 3

   Bring to boil and simmer for 30 minutes or until soft, drain and set aside.

4. 4

   Heat the mustard and onion seeds in a frying pan until the mustard seeds start to pop usually about 30 secs to a minute; add the ghee and oil and bring to a high heat.

5. 5

   Add the onions, stirring frequently. Turn down the heat and add the garlic and ginger. Stir and cook for a further two minutes and add the spices, stirring well.

6. 6

   Add the cooked yellow split peas, adding a little more oil or ghee if necessary. Add the spinach and molasses/sugar and a 1/2 cup of water. Bring to a low simmer and cook gently for 5-10 minutes.

7. 7

   Serve with naan bread.