1 cup red lentils
½ teaspoon turmeric
1 large potato diced
2 cups water
½ teaspoon salt
1 brown onion diced
1 tomato diced
2 cups spinach
3 tablespoons of Tamarind Tree Chettinad Madras
½ teaspoon mustard seeds
8 curry leaves
Dried red chilli
Wash lentils under cold water. Add to a pot with potato, turmeric and potato and simmer until cooked.
In a frying pan, fry onion until browned. Add Chettinad Madras paste and stir. Stir through tomato and spinach. Add to lentils and potatoes.
In a frying pan, heat oil and add mustard seeds – fry until they begin to pop. Add curry leaves and a sprinkling of dried red chilli to taste
Top the dhal with mustard, oil and curry leave mix. Serve with fresh coriander and roti bread.
Meanwhile fry onion in olive oil until browned, stir through vindaloo paste and add stock. When warmed through add pumpkin and blend.
Serve with a swirl of yoghurt and Roti.