Asian Recipes and Cooking Guide

Cooking Tips, Kitchen Skills and Recipes.....

Many different types of dhal are eaten in India and each region has its own specialty. This is a delicious, lightly spiced dish with a mild nutty flavor from the yellow lentils, which combine well with the spinach.

Ingredients: (Serves 4)

175 g/6 oz/1 cup chana dhal or yellow split peas

175 ml/6 fl oz/¾ cup water

15 ml/1 tablespoon oil

1.5 ml/¼ teaspoon black mustard seeds

1 onion, thinly sliced

2 garlic cloves, crushed

2.5 cm/1 inch piece fresh root ginger, grated

1 fresh red chili, finely chopped

275 g/10 oz frozen spinach, thawed

1.5 ml/¼ teaspoon chili powder

2.5 ml/½ teaspoon ground cilantro (coriander)

2.5 ml/½ teaspoon garam masala

2.5 ml/½ teaspoon salt

Method:

Wash the chana dhal or split peas in several changes of cold water. Put into a bowl and cover with plenty of water. Leave to soak for 30 minutes. Drain the pulses and put them in a large pan with the water. Bring to the boil, cover and simmer for 20-25 minutes, or until they are soft.

Meanwhile, heat the oil in a large, heavy pan and fry the mustard seeds for 2 minutes until they begin to splutter. Add the onion, garlic, ginger and chili and fry for 5-6 minutes until softened but not colored.

Add the spinach and cook for 10 minutes or until the spinach is dry and the liquid has been absorbed. Stir in the remaining spices and salt, and cook for 2-3 minutes. Drain the split peas, add them to the spinach mixture and cook for about 5 minutes. Transfer to a warmed serving dish and serve immediately.

Happy Cooking,

Carol