The warming Indian classic of dahl is ubiquitous across the sub-continent with countless versions made by simmering everything from lentils to chickpeas and peas. Easy and quick to cook, we've topped our weeknight take with hot-smoked salmon for an extra boost of protein and omega-3.
Peel and finely chop onion. Peel and finely grate ginger.
Heat oil in a medium saucepan over medium heat. Add onion and ginger and cook, stirring, for 3–4 minutes or until softened.
Pick curry leaves from their stems. Add curry leaves and turmeric to saucepan and stir for 30 seconds or until fragrant.
Add tinned tomatoes, coconut milk, 400ml (1 3/4 cups) water and lentils to saucepan and bring to a rapid simmer. Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until lentils are tender. While dahl is cooking, continue with step 5.
Place rice in a small saucepan over high heat with 310ml (1¼ cups) cold water and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until rice is tender. Remove from heat and stand, covered, for 5 minutes. Set aside and keep warm until the dahl is ready.
Stir spinach through dahl until wilted. Cut lime into wedges. Remove skin from salmon and flake into large pieces. Divide rice and dahl between bowls and top with salmon. Serve with lime wedges.