Spinach Dahl
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1/2 cup		water
4 fresh         large green chillies
4 cloves        Garlic, minced
1/2 teaspoon	black mustard seeds
2 large         Spanish Onions, chopped
1 teaspoon      ground black pepper
2 teaspoons     cumin
1/2 teaspoon	paprika
1/2 teaspoon	turmeric
1 teaspoon	coriander
2 cans          peeled tomatoes or 2lbs fresh skinned tomatoes
1 cup		split peas (or toor-dahl), soaked overnight
1 cup           red lentils, soaked for half an hour beforehand
2 lbs		Spinach
1 tablespoon	Vecon or similar low fat stock
sufficient      tomato puree to thicken
sufficient      salt to taste

In a large pan bring the water to the boil. Add the chopped chillies,
garlic, mustard seeds, onion, black pepper, cumin, paprika, turmeric, and
coriander. Simmer with a lid on for five minutes. Add the canned tomatoes
and the split peas. Leave to simmer for about 10 minutes. Now add the red
lentils and simmer for five minutes more. Now add the shredded spinach
and simmer till the spinach reduces down. Add the vegetable stock, the
tomato puree and salt to taste. Simmer for another couple of minutes till
the dahl has thickened. Serve with brown basmati rice.