Spiced Lentils And Spinach

Instructions

1 Rinse the lentils well in a sieve under running cold water. Place in a
heavy-bottomed saucepan with 1 1/2 pints (900 ml) cold water and bring slowly to
the boil, skimming off any scum that rises to the surface.
2 Reduce the heat to very low, cover, leaving a gap for the steam to escape, and
simmer gently for 1 hour.
3 Pick over the spinach, trimming it and removing any large tough stalks (these
can be used in soups and other dishes); only the leaves and tender stalks are
used for this recipe. Wash very thoroughly in several changes of cold water;
drain.
4 Heat the ghee in a large, heavy-bottomed flameproof casserole dish and stir-fry
the ginger and chilli pepper briefly over a moderately low heat; stir in the
coriander and add the spinach. Continue stirring until the spinach has wilted.
5 Add the lentils, together with their cooking water, scant 1 tsp salt, some
freshly ground black pepper and stir once more. Cover tightly and reduce the
heat to very low; simmer for about 30 minutes, stirring occasionally, by which
time the lentils should be very tender.
6 Taste and add a little more salt and pepper if needed, mix in the lime juice and
continue cooking while stirring for 2 - 3 minutes before removing from the heat.
Serve as part of an Indian meal or as the main course for a light lunch, with a
refreshing salad and chapatis.