Spinach and red lentil dal with garlic butter tarka

Wash the lentils very well to remove dust and dirt.

Put the lentils in a pressure cooker (or a pot) with three cups of hot water, a little turmeric powder and a little salt; lid on and pressure cook 10 minutes.

Let the pressure release naturally, not a quick release; open and whisk the dal smooth.

Heat oil in a pot on medium heat until hot but not smoking; add cumin seeds and let them splutter.

Add the chopped onions with a little salt and soften them; they do not need to brown.

Add a good amount of chopped garlic, red or green chilies and grated ginger; stir a few seconds.

Add chopped tomatoes and chopped coriander stems; do not let the tomatoes turn to mush.

Add ground coriander and red chilli powder, then the spinach.

On high heat with no lid, stir until the spinach wilts, fries and its water dries up.

Add the cooked dal; rinse the pressure cooker with a cup of water and add it, with more hot water if too thick.

On high heat bring to a rolling boil, then switch off once it bubbles.

Taste and add salt if required.

Pour most of the dal into the serving bowl, leaving a little in the pot.

For the tarka: in a pan on medium heat, a tiny drop of oil then butter; add garlic before the butter gets hot so it cooks as the butter warms.

Add chopped dried red chili and a pinch of hing, stir a second, then the red chili powder, quickly so it does not burn.

Immediately add coriander leaves and the reserved dal from the pot, then pour over the bowl of dal. Serve over hot steamed rice or with roti.