Palak Dal

• servings: 4 servings

Ingredients

250 g moong dal (Skinned and split mung beans)

100 g spinach leaves roughly chopped

900 ml water

1 tsp turmeric powder

Pinch of asafoetida

3 tbsp vegetable oil or ghee

1 tsp cumin seeds

6 garlic cloves finely chopped

1” ginger finely chopped

2 green chillies finely chopped

Salt to taste

Juice of half lemon

Directions

Method

In a heavy bottom sauce pan cook the dal along with the water, turmeric and asafoetida for 25-30 minutes over a medium heat. Cool slightly and mash the dal roughly with a potato masher or back of a large spoon.

In a large non stick sauce pan heat the oil or ghee over a medium flame. Add the cumin seeds followed by the garlic, ginger and green chilli

Fry for a few seconds and add the cooked dal along with 150mls of water. Simmer for 2 minutes

Add the chopped spinach and season to taste. Continue to simmer on a low heat for a further 2 minutes. Stirring to make sure it does not stick to the bottom of the pan

Add lemon juice and turn the heat off. Serve warm with chapatti or rice.

Note: As it cools the Palak Dal will get thicker so add a little more water if you wish