Summer spinach and coconut dahl

Preparation

Finely chop the onions. Roughly chop the garlic cloves. Deseed the red chillis.

Method

1. 1 Soak the lentils in a bowl of cold water for 30 minutes. Move on to the next steps while you wait.
2. 2 Slice one of the chillies and set aside; chop the other chilli.
3. 3 Set aside one third of the cumin and half of the coriander, then toast the remaining spices in a dry frying pan until you can smell the aromas.
4. 4 Tip into a pestle and mortar along with the chopped chilli and garlic, and crush.
5. 5 Heat half of the oil in a large non-stick saucepan and add the onion. Fry for 5-6 minutes, until softened and golden.
6. 6 Add the crushed spices and cook for 1 minute. Remove from the heat.
7. 7 Drain the soaked lentils and add to the pan. Stir over a low heat for 2 minutes.
8. 8 Pour in 110ml warm water per serving (eg. 440ml for 4 servings) and a good pinch of salt; stir well. Bring to the boil, then reduce the heat to a simmer. Cook for 10-15 minutes until thickened and the lentils are tender.
9. 9 Stir in just under three-quarters of the coconut milk and cook for a further 10 minutes.
10. 10 Reserve a large handful of the spinach and stir the rest into the lentils, until just wilted.
11. 11 Heat the remaining oil in a small frying pan and fry the reserved spices for 1 minute, then remove from the heat.
12. 12 Ladle the dahl into bowls and drizzle over a little coconut milk.
13. 13 Top with the reserved fresh spinach and sliced chilli, then spoon over the spicy oil.
14. 14 Serve with naan bread.