Sri Lankan-style Dahl

Method

1. Cook rice according to instructions on the packet.
2. While the rice is cooking, heat oil in a large fry pan over a medium heat. Add onion and cook until soft and clear.
3. Add garlic, ginger, turmeric, curry powder and chilli powder to the onion and stir fry for two minutes.
4. Add the rinsed lentils to the fry pan and mix well. Pour over the chicken stock, coconut milk and water. Stir to combine.
5. Bring the mixture to the boil and then reduce the heat to a simmer. Allow the lentils to cook until they are tender and the mixture has thickened – this should take about 20 minutes. Stir regularly.
6. Once the lentils are cooked and the sauce has thickened, stir through the spinach and peas. Season well with salt and pepper.
7. Serve on top of the rice.