Tomato & Spinach Kitchari

Note

1. Rinse the rice & lentils under cold water until the water runs clear.
2. Heat 1 tbsp oil in a large saucepan (wide based works really well)
3. Add the chopped onion with a pinch of salt and fry gently over a medium heat for 10 minutes.
4. Stir in the ginger, garlic, turmeric, coriander, half the cumin seeds and chilli powder and fry for 1 minute. 
5. Add the rice & lentils to the pan and pour in the stock, bring to a simmer then cover, turn down the heat and cook for 25 minutes, stirring occasionally.
6. Add the tomatoes and spinach or kale. Allow to cook through for 5 minutes. 
7. Serve immediately with warm flatbread.