Step 1

Place the rinsed lentils in a saucepan and cover with cold water. Bring to a simmer and cook for 5 minutes, then drain.

Step 2

Return the saucepan to medium heat. Dry-fry the cumin seeds, ground turmeric, mustard seeds and chilli powder, stirring, for 30 seconds or until the mustard seeds start to pop.

Step 3

Add the oil to the pan of spices, then add the onion, garlic and ginger and cook, stirring, for 2-3 minutes until the onion softens slightly.

Step 4

Add the tomato, sugar and drained lentils, then simmer for 15 minutes, stirring regularly to prevent catching and adding a little water if the dahl becomes too thick, until the lentils are tender.

Step 5

Stir through the spinach leaves and chopped coriander, then serve with naan bread and mango chutney.