Red Lentil & Carrot Dal and Garlic & Mustard Seed Saag

These two dishes combine beautifully to make an Indian-inspired meal. I served them with brown rice, spicy apple chutney and poppadoms.

Red Lentil and Carrot Dal (serves 3)
Ingredients:
1 cup red lentils
3 cups water
1 large carrot, sliced
1/2 tsp cumin seeds
1 medium onion, thinly sliced
1/2 a large tomato, chopped
4 tbsp vegetable oil
5 large cloves garlic, thinly sliced
1 tsp ground coriander seeds
3/4 tsp ground turmeric
1/2 tsp cayenne pepper
1/2 tsp salt

Directions:
Place lentils, tomato, carrot and water in a large saucepan and bring to a boil.
Reduce heat to a simmer, cover, and cook until lentils are tender and have lost their shape, about 40 minutes. Stir occasionally. Begin checking that there is still water in the pot at 30 minutes and add small batches of water as needed
Make the tadka (Indian spice preparation) as follows:
Heat oil in a frying pan over high heat.
When oil begins to smoke, add cumin seeds.
After seeds have stopped sputtering, add the garlic and onion and saute over medium heat until most of the onion has turned dark brown, 5-10 minutes.
Add the coriander, turmeric, and cayenne, stir, and pour the onion/spice mixture over the dal.
Stir in the salt and serve.

Adapted from a recipe found here.

Garlic & Mustard Seed Saag (serves 2)
Ingredients:
1 tbsp vegetable oil
160g fresh spinach
2 cloves garlic, crushed or minced
1 tsp black mustard seeds
Pinch of cayenne pepper (optional)

Directions:
Heat the oil in a frying pan over a medium heat. Add the mustard seeds (they should pop after contact with the oil, if they don't turn the heat up and stir the seeds until they make a popping sound) and fry for a minute. Add the garlic and cayenne, if using, and fry for a further minute. Add the spinach and stir the mixture constantly, until all the spinach has wilted. Serve.