Tarka dal with chickpea and chilli rice

Tarka dal with chickpea and chilli rice

Serves 4

Syns per serving: Free

350 g dried red split lentils, rinsed and drained

1 tsp turmeric

1 tsp finely grated fresh ginger

1 aubergine, roughly chopped

2 tomatoes, roughly chopped

200 g baby spinach, roughly chopped

frylight

2 tsp each of cumin seeds and black mustard seeds

1 tsp each of ground cumin and ground coriander

4 garlic cloves, finely chopped

salt and pepper

2 tbsp finely chopped fresh coriander

For the chickpea and chilli rice

350 g dried basmati rice

400 g can chickpeas, drained and rinsed

2 red chillis, deseeded and finely chopped

Put the lentil, turmeric, ginger and 1.25 litres water in a large pan. Stir and bring to the boil. Reduce the heat to medium-low and simmer gently for 15-20 min, skimming off any froth and stirring occasionally.

Add the aubergine, tomatoes and spinach and cook for a further 12-15 min, stirring often. Remove from the heat and set aside.

Meanwhile, cook the basmati rice according to the packet instructions, then stir in the chickpeas and chillis halfway through. Drain well.

Spray a frying pan with frylight, place over a medium-high heat and add the cumin and mustard seeds. As soon as they start to pop, add the ground spices and garlic, then stir and cook for 1 min.

Stir the spices into the lentil mixture, return to the heat and season. Bring to the boil, then remove from the heat and stir in the coriander. Serve with the chickpea and chilli rice.