Spinach dal with tinned mackerel recipe
 Use underrated store cupboard essentials to create a delicious and hearty midweek meal. ½ tbsp ghee 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black mustard seeds 2 curry leaves 1 onion, finely diced 2 garlic cloves, crushed 2 red chillies, halved lengthwise thumb sized piece of ginger, peeled and grated 150g/5½oz red lentils ½ tsp ground turmeric 450ml/16fl oz vegetable stock100g/3½oz spinach 2 x 125g tins of mackerel in tomato sauce 15g/½oz coriander leaves, roughly chopped 1 plum tomato, seeds removed and flesh diced 1 lemon, juice onlysalt and white pepper ½ tbsp ghee 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black mustard seeds 2 curry leaves 1 onion, finely diced 2 garlic cloves, crushed 2 red chillies, halved lengthwise thumb sized piece of ginger, peeled and grated 150g/5½oz red lentils ½ tsp ground turmeric 450ml/16fl oz vegetable stock 100g/3½oz spinach 2 x 125g tins of mackerel in tomato sauce 15g/½oz coriander leaves, roughly chopped 1 plum tomato, seeds removed and flesh diced 1 lemon, juice only salt and white pepper Method Add the ghee to a saucepan over a medium heat, then tip in the cumin, coriander and black mustard seeds and curry leaves. Leave to cook until they start to sizzle and become fragrant, then tip in the onions, garlic, chillies and ginger. Season with salt and white pepper. Cook until the onion is softened but not coloured. Add the lentils into the pan with the ground turmeric and pour over the vegetable stock. Bring to a simmer and leave to cook until the lentils are soft and tender, around 20 minutes. When the lentils are cooked and saucy, add in the spinach to wilt into the dhal. Open up the tins of mackerel and scoop out the fillets, then stir some of the tomato sauce into the dal. After the spinach has wilted, stir through the coriander, plum tomato and lemon juice. Taste for seasoning and serve in bowls, topping with the tinned mackerel. Add the ghee to a saucepan over a medium heat, then tip in the cumin, coriander and black mustard seeds and curry leaves. Leave to cook until they start to sizzle and become fragrant, then tip in the onions, garlic, chillies and ginger. Season with salt and white pepper. Add the ghee to a saucepan over a medium heat, then tip in the cumin, coriander and black mustard seeds and curry leaves. Leave to cook until they start to sizzle and become fragrant, then tip in the onions, garlic, chillies and ginger. Season with salt and white pepper. Cook until the onion is softened but not coloured. Add the lentils into the pan with the ground turmeric and pour over the vegetable stock. Bring to a simmer and leave to cook until the lentils are soft and tender, around 20 minutes. Cook until the onion is softened but not coloured. Add the lentils into the pan with the ground turmeric and pour over the vegetable stock. Bring to a simmer and leave to cook until the lentils are soft and tender, around 20 minutes. When the lentils are cooked and saucy, add in the spinach to wilt into the dhal. Open up the tins of mackerel and scoop out the fillets, then stir some of the tomato sauce into the dal. When the lentils are cooked and saucy, add in the spinach to wilt into the dhal. Open up the tins of mackerel and scoop out the fillets, then stir some of the tomato sauce into the dal. After the spinach has wilted, stir through the coriander, plum tomato and lemon juice. Taste for seasoning and serve in bowls, topping with the tinned mackerel. After the spinach has wilted, stir through the coriander, plum tomato and lemon juice. Taste for seasoning and serve in bowls, topping with the tinned mackerel.