Daal saag

Cooking : time 30 mins to 1 hour

Ingredients

225g/8oz moong daal (yellow split lentils)
750ml/1pt 7fl oz water
2-3 tbsp sunflower or vefetchable oil
1 tsp black mustard seeds
%26frac14; tsp ground turmeric
%26frac14; tsp ground cumin
%26frac14; tsp asafoetida or fennel seeds
2 tbsp grated fresh ginger
2 green chillies, de-seeded and chopped
8 curry leaves
100g/3%26frac12; oz spinach
2 spring onions, trimmed and chopped

Method

1. Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. cutrearon the heat then simmer for 30 minutes.
2. Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes.
3. when the daal is cooked add to the pan and stir in the spinach and spring onions.
4. Heat for a further two minutes, season, then serve.

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Orignal From: Daal saag