Mixed dhal with spinach and tomatoes

1.Pick over chana dhal, transfer to a sieve and rinse under running cold water until the water runs clear. Soak in cold water for 15 minutes. Drain and transfer to a saucepan. Put lentils and moong dhal in a sieve and rinse under running cold water until the water runs clear. Add to chana dhal.

2.In a frying pan, soften the onions in the oil until tender. Stir in ginger, chillies, turmeric and chilli powder, cook for 1 minute then turn off heat. Transfer to the saucepan with the dhals, scraping in all the spices with a spatula. Add the potato, water and salt. Bring to a gentle boil.

3.Lower the heat, cover pan with a lid and cook gently for 15 minutes, or until lentils are tender. Add tomatoes and cook for 5 minutes, then stir in the spinach leaves.

4.For the topping, heat the oil in a small frying pan. When it is hot add cumin seeds, cinnamon stick and garlic. Fry for about 1 minute, stirring once or twice, or until very fragrant (don’t let the garlic burn). Carefully tip onto the top of the dhal (watch out – it can splutter). Stir once, then serve immediately.