Dal palak

Pick over and rinse the yellow split mung lentils. Wash and chop the spinach, dice the onion and prepare the garlic and ginger. This method uses split mung lentils; other lentil varieties can need a different cooking time.

Put the lentils, turmeric and water in a large saucepan. Bring to a boil, then lower the heat and simmer for 30–35 minutes, stirring regularly, until the lentils are fully tender and beginning to dissolve. Add a little hot water if needed to prevent sticking.

While the lentils cook, heat the oil in a skillet over medium heat. Soften the onion for about 7 minutes, then add garlic, ginger and cumin and stir for 1 minute without browning the garlic.

Scrape the onion mixture into the tender lentils. Add spinach in handfuls, stirring until each addition wilts. Add the measured salt and simmer for about 5 minutes.

Check that the lentils have no firm centers and the spinach is tender throughout. Stir in a little hot water for a spoonable consistency, or simmer briefly to thicken. Taste and adjust seasoning if needed.

Divide into eight shallow portions. Chill portions for later meals promptly and follow the storage guidance below. The golden lentils and chopped spinach are the entire dish shown in the serving illustration.