Spinach Tarka Dhal
Can be made with virtually any lentil or split pea
150g Red lentils Rinsed and drained
150g Moong dahl (small yellow split peas) Rinsed and drained
1½ ltr Water
2 tspRoot ginger Finely chopped
100gFresh Spinach Roughly Chopped
1 tbsCorriander leavesChopped
5 Garlic Cloves Sliced
2 tsp Cumin Seeds
2 tsp Mustard Seeds
1 tbs Ground Cumin
1 tsp Ground Corriander
1 Red Chilli Sliced
Salt to taste
1. Place the moong dahl in a large pan with water, tumeric and ginger. Bring to the boil, cook 2-3 mins then add the red lentils. Bring back to the boil skimming off any skum that forms on the surface.
2. Lower the heat and cook gently for a bout 20 minutes stirring occassionally.
3. Add chopped spinach and corriander 5 mins before end of cooking time.
4. Heat oil in a small frying pan and add garlic, cumin and corriander. Stir fry 2-3 mins, then tip this mixture (reserving a little for garnish) into the dahl. Stir well and season.