Mung bean dhal

• 1 leek or onion
• 2 cloves of garlic
• a thumb-size piece of fresh ginger
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 2 teaspoons cumin seeds
• 500g mung beans (ideally soaked overnight in cold water)
• 1 tablespoon vegetable stock powder or 1 stock cube
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 medium tomato
• 2 medium hot chillies
• a bunch of fresh coriander
• 1 tablespoon lemon juice, or to taste
• 1 large handful of spinach per person

Instructions

1. 1

   Fill and boil a kettle and get all your ingredients together.

2. 2

   Wash and finely shred the leek or chop the onion, finely slice the garlic and roughly chop the ginger.

3. 3

   Heat the coconut oil in a pan over a medium heat, add the mustard seeds and cumin seeds and fry until they start to pop, then add the leek or onion, ginger and garlic and cook for about 8-10 minutes, or until soft and sweet.

4. 4

   Add the rinsed and drained mung beans with 1 litre of boiling water from the kettle and the stock powder or cube.

5. 5

   Add the turmeric and cinnamon, then bring to a medium simmer.

6. 6

   Roughly chop the tomato and finely chop the chillies (taking the seeds out if they're really hot ones).

7. 7

   Finely chop the coriander stalks and add all these to the pan of mung beans, and simmer for 40 minutes.

8. 8

   Once the mung beans are tender, stir well, season well with sea salt and squeeze in the lemon juice.

9. 9

   Stir in the coriander leaves and spinach.

10. 10

    Serve with coconut yoghurt.