This recipe was adapted from the recipe book Curry by Vivek Singh and pals, which in my opinion is the best curry book ever written. Check it out!
It's an adaptation of Daal makhani but I've replaced the cream with spinach for a healthier version. Having said that, there is a generous amount of butter in this, which makes it rich and creamy and the perfect comfort food.
Serves 4
Drian the lentils and transfer to a saucepan with 1.5 litres of water. Bring the the boil and simmer for about an hour until the lentils are cooked but still hold their shape.
Add the ginger, garlic, salt and chilli powder and simmer for a further 10 minutes. Reduce the heat to low and and the tomatoe puree, butter and spinach. Cook for 15 minutes or until the daal is thick and lentils starting to break down. Be careful not to cook for too long or on too high a heat otherwise the fat from the butter with seperate.
Stir in the garam masala and add more salt or chilli if desired.
Serve warm with rice or chapattis
250g whole black or brown lentils, soaked in water overnight (or if you didn't get round to it, just rinse them before cooking)
1 inch piece of fresh ginger, as finely chopped as you can manage
2 garlic cloves, minced
1.5 tsp salt
1 tsp chilli powder
2 tbsp tomato puree
100g salted butter
1 tsp ground garam masala
200g spinach, chopped