Recipe number two - dahl with spinach

As an undergraduate, I shared a house with someone with a passion for dahl. Whenever it was their turn to cook, we would be presented with this stodgy, oversalted yet curiously bland mass of lentils and rice. I have never recovered from this culinary assault and have thus avoided dahl for nigh on twenty years.

I decided to suck it up and prepare dahl with spinach from Delicious Magazine's July edition. Served with rice, yoghurt, fresh coriander and mango chutney, it was so tasty that I am officially recovered from my past dahl-phobia.