This curry is full of flavour, spiced with garlic, cumin and chilli. Easy on the palette and soul satisfying...
Serves 4-5
Ingredients:
1 tsp ghee
50 g moong dal(lentil)
50g green dal(lentil)
1/2 tsp turmeric
1/2 garam masala
1/2 chilli powder
1/2 tsp whole cumin
1/2 tsp mustard seeds
1 onion, chopped
1 tomato, chopped
100 g baby leaf spinach
3-4 cloves of garlic, chopped
2 cloves of garlic, whole
1 dry red chilli
1/2 inch ginger, finely chopped
Salt for seasoning
1 knob of butter
Method:
1. Wash the lentils thoroughly, place in a medium pan and cover with twice as much cold water. Add the turmeric, chilli powder,2 cloves of garlic and tomato, bring to a boil.Season with salt.Cook for around 1 hour, or until the lentils are tender.
2. Heat the ghee in another pan, add the whole cumin and mustard seeds. Once they start to splutter add the whole red chilli,chopped ginger/garlic and fry for few seconds. Add the onions and cook until translucent.
3.Mix in the cooked dal. Add little hot water if the consistency is too thick. Don't add too much water.
4. Add the garam masala, stir in the spinach and turn off the heat. Cover the vessel, the spinach should wilt in the steam.
5. Add a knob of butter and mix well. Check for seasoning, serve with rice or chapatis.
Serves 4-5
Ingredients:
1 tsp ghee
50 g moong dal(lentil)
50g green dal(lentil)
1/2 tsp turmeric
1/2 garam masala
1/2 chilli powder
1/2 tsp whole cumin
1/2 tsp mustard seeds
1 onion, chopped
1 tomato, chopped
100 g baby leaf spinach
3-4 cloves of garlic, chopped
2 cloves of garlic, whole
1 dry red chilli
1/2 inch ginger, finely chopped
Salt for seasoning
1 knob of butter
Method:
1. Wash the lentils thoroughly, place in a medium pan and cover with twice as much cold water. Add the turmeric, chilli powder,2 cloves of garlic and tomato, bring to a boil.Season with salt.Cook for around 1 hour, or until the lentils are tender.
2. Heat the ghee in another pan, add the whole cumin and mustard seeds. Once they start to splutter add the whole red chilli,chopped ginger/garlic and fry for few seconds. Add the onions and cook until translucent.
3.Mix in the cooked dal. Add little hot water if the consistency is too thick. Don't add too much water.
4. Add the garam masala, stir in the spinach and turn off the heat. Cover the vessel, the spinach should wilt in the steam.
5. Add a knob of butter and mix well. Check for seasoning, serve with rice or chapatis.
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