RECIPES - Pulses/Lentils
PALAK DHAL - Spinach and Dhal
Prepare: Wash 1 cup moong dhal (green lentils) till the water runs clear. Cook uncovered in about 2 cups of water, 1 teaspoon salt, for 15 minutes/till the water dries.
Sauté: Heat 2 tablespoons oil in a heavy bottomed pan. Then add ½ teaspoon cumin seeds, ½ dessertspoon (3 cloves) crushed garlic, 1 finely chopped onion and 1 finely chopped tomatoes, 1 tablespoon fenugreek leaves. Fry on medium heat till water evaporates. Stir in the cooked dhal, 1 cup frozen spinach (or 2 cups fresh spinach), 1 cup water and cook for another 10 minutes. Take off the stove and set aside
Finish: In another pan heat 1 dessertspoon ghee then gently fry 3 finely sliced cloves of garlic till golden. Stir this oil into the cooked dhal. Add 1 teaspoon Garam Masalaa, 2 sliced green chillies dash of lemon juice to taste.