Dhal Saag.
This dish from northern India, is usually served with chapatis.
For an even more filling dish add 225g / 8oz of cubed potatoes before the spinach.
Ingredients.
225g / 8oz of moong dhal lentils, washed and drained.
600ml / 1 pint of water.
3 onions, 1 sliced and 2 finely chopped.
1 teaspoon of chilli powder.
1/2 a teaspoon of turmeric.
Salt.
3 tablespoons of oil.
1 garlic clove, finely chopped.
2 green chillies, finely chopped.
2 teaspoons of finely grated ginger root.
1 teaspoon of fennel seeds.
1kg / 2 lb of spinach washed and chopped.
Method.
1. Put the dhal, water, sliced onion, chilli powder,turmeric and 1 teaspoon of salt in a pan and bring to the boil, then partially cover the pan and simmer for 1 hour.
2. In another pan, heat the oil add the chopped onions and garlic and fry until soft and golden.
3. Stir in the chillies, ginger and fennel seeds and fry for 1 minute.
3. Add the spinach and cook, stirring, for 10 minutes.
4. Stir in the dhal and continue to cook for 5 to 10 minutes.
Serves 4.
