Tuesday, October 21, 2014

Daal Saag


  • 225g/8oz  any kind of lentils
    750ml/1pt 7fl oz water
    2-3 tbsp sunflower
    1 tsp black mustard seeds
    ¼ tsp ground turmeric
    ¼ tsp ground cumin
    ¼ tsp fennel seeds
    2 tbsp grated fresh ginger
    2 green chillies, de-seeded and chopped
    100g/3½ oz spinach
    2 sprong onions , trimmed and chopped


Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft.

Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies  and fry for 2-3 minutes.

when the daal is cooked add to the pan and stir in the spinach and spring onions.

Heat for a further two minutes, season, then serve.

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