Anna Jones' Lemon and Cardamom Dal

Serves 2-4.

Ingredients:

• 2 tbsp coconut oil
• 2 red onions
• 1 red chili
• 1 green chili
• 1 tbsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp black mustard seeds
• 1 tsp ground turmeric
• Seeds from 6 cardamon pods ground
• 200g red lentils
• 400ml coconut milk
• 500ml vegetable stock 1
• 50g baby spinach
• 4 ripe vine tomatoes
• 2 lemons
• 6 fresh curry leaves

Topping:

• 100g cashew nuts
• 1 green chili deseeded
• ½ lemon
• Half bunch coriander
• Fresh coriander leaves to garnish

Method:

1. Fry the onions until softened. Add the spices (except the turmeric) and once the mustard seeds start to pop and in the turmeric, lentils, coconut milk, tomatoes and stock. Bring to the boli and then simmer for 25 minutes. Add the spinach and cook for a further 5 minutes. Season to taste with salt and pepper.
2. Blitz the topping ingredients together to create a coarse breadcrumb. Serve the dal into large bowls and top with the bread crumb and fresh coriander.

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