Solids

• 1 1/2 cups dhal or other lentils, cooked but not drained
• 5 handfuls of a leafy green such as spinach, chopped
• 2 teaspoons oil
• 1 teaspoon mustard seed
• 10 curry leaves
• 1 medium onion, diced
• 1-6 green chillies, split lengthwise, according to taste
• salt to taste

Broth

• 1-6 green chillies, to taste
• 1/2 teaspoon fresh tamarind per chilli used
• handful of coriander
• 8 cloves garlic
• 2 teaspoons whole black peppercorn
• 2 teaspoons cumin
• spinach-lentil water
• 1/2 lemon

Solids

1. Fry the mustard seed, curry leaves, onion and green chillies in oil until the onions are partly browned.
2. Meanwhile, set the lentils on the stove. Throw in the chopped spinach and bring to boil until the spinach is tender.
3. Drain and set the water aside separately for the next recipe.
4. Stir in the spice mixture and salt to taste, keeping on the flame until the flavours have blended.

Broth

1. Dry-roast the chillies and tamarind slightly, if desired.
2. Grind all dry ingredients together with a little water to make chutney.
3. Bring the spinach broth to a boil and let simmer for two minutes.
4. When serving, mix in a spoonful of the chutney and squeeze in lemon juice.