Step 1

Place peas, ginger, chilli, turmeric, tomato and 3 cups (750ml) water in a pan. Bring to the boil, then reduce heat to low. Simmer, stirring occasionally, for 30 minutes until the peas are tender but retain their shape.

Step 2

Meanwhile, heat ghee in a frypan over medium-high heat. Add the cumin, curry leaves and garlic, season, then stir for 1-2 minutes until fragrant. Add spinach and stir for 1 minute until just wilted.

Step 3

Stir the spinach mixture through split peas, then serve the dahl with naan bread.