dilled spinach and lentils


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Cooking receipe to make dilled spinach and lentils under category General Recipes. You may find some video clips related to this receipe below.

dilled spinach and lentils

saibhaji

indian

4 tablespoons sunflower oil

1 tspn cumin seeds

1 tspn dill seeds

1 tspn ginger paste

1 tspn garlic paste

4 tspns split gram lentils (channa dal) washed and drained

600g spinach washed and chopped

4 tbspns carianda leaves chopped

4 tbspns dill leaves chopped

2 medium tomatoes chopped

1 small potato peeled and chopped

2 small aubergines chopped

2 carrots peeled and chopped

150ml water

1 tspn chilli powder

1 tspn turmeric powder

salt

Heat the oil in a pan.

Add the cumin and dill seeds.

When they begin to change colour add the ginger and garlic pastes.

Give it a good stir then drop in the lentils herbs and vegetable.

Pour in the water and cook until completely softened

Sprinkle in the chilli and turmeric powders and season with salt.

Stir fry until well blended.

Remove from the heat and churn with an egg beater to blend until smooth (You should aim to achieve a thick dropping consistency.)

Serve very hot.

Best eaten with hot rotis or served over plain boiled rice.

A fresh green salad is all that is needed to complete the meal.

This recipe is for a dish that can be enjoyed with beer for lunch on a warm Sunday or served with salad and a steaming hot fragrant pulao for dinner.

Serves 4

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