Dahl with Spinach

2 tablespoons sunflower oil

2 onions, chopped

2 garlic cloves, chopped

2 teaspoons grated ginger

1 long green chilli, finely chopped

1 tablespoon panch phora or mustard seeds

1 teaspoon ground cumin

1 tablespoon ground coriander

2 teaspoons ground turmeric

1 teaspoon garam masala

400g yellow split peas, rinsed, soaked in water for 1 hour, drained

800g can chopped tomatoes

3 cups (750ml) chicken stock

1 teaspoon caster sugar

100g baby spinach leaves

Rinse and soak split peas in water for an hour, then drain.

Rice, mango chutney and naan, to serve Heat oil in a pan over medium heat. Add onion and cook for 2-3 minutes, stirring, until softened. Add garlic and ginger, and cook for a further minute. Stir in spices, then cook for 30 seconds until fragrant.

Add peas, stock, tomatoes, sugar and 1 ½ cups (375ml) water. Bring to a simmer, then reduce heat to low and cook for 1-1 ½ hours, stirring occasionally, until peas are tender and dahl is thick and rich.

Stir through baby spinach, then serve with rice and accompaniments.