Tomato and lentil sambar

Serves 6

• 100g red lentils
• 1 pinch turmeric
• 200g spinach
• 1 tbsp rapeseed oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 curry leaves
• 2 onions
• 3 cloves garlic
• 0 2 cm piece ginger
• 3 green chillies
• 1 tsp ground coriander
• 1 tsp turmeric
• 500g tomatoes
• 50g creamed coconut
• 1 handful fresh coriander
• 0 Cayenne pepper

Step 1
Wash your hands well.

Step 2
Scoop the curries on to your plate with a spoon.

Step 3
Do not take food from a communal plate with your fingers.

Step 4
Break off a piece of appam with a twist of your fingertips.

Step 5
Then use your thumb and fingers to combine it with some curry.

Step 6
Push it into your mouth with your thumb.

Step 7
If it’s a bit runny, lower your head to the plate rather than bringing the plate to your mouth.

Step 8
Provide guests with a finger bowl or napkin.

Step 9
Serve the curries either in communal bowls, or (more authentically) give everyone their own tray with little bowls of each dish.

Step 10
Cover the lentils with water.

Step 11
Add a pinch of turmeric and simmer for 30 minutes, or until very soft.

Step 12
Season well and set aside.

Step 13
Bring another pan of water to the boil to blanch your spinach.

Step 14
Set aside to drain in a colander.

Step 15
Heat the oil in a large frying pan, then fry the seeds and curry leaves for a few minutes without burning.

Step 16
Add the onions, garlic, ginger, chillies, ground coriander and turmeric, then cook slowly for 10 minutes.

Step 17
Add the tomatoes, stir well and turn up the heat.

Step 18
Simmer for 10 minutes or until the tomatoes have released their juice and turned to a pulp.

Step 19
At this point crumble in the creamed coconut.

Step 20
Add the cooked lentils and stir, adding water to reach the desired consistency.

Step 21
Roughly chop the drained spinach.

Step 22
Add to the curry along with the chopped coriander.

Step 23
Season and add a little cayenne pepper for extra spice, if desired.