• Green Chillies:2
• Ginger:2 tbsp grated
• Spring Onion:2 (trimmed and chopped)
• Curry Leaves:8
• Water:750ml
• Moong Daal:225g
• Vegetable oil:3 tbsp
• Ground Turmeric:¼ tsp
• Fennel seeds:¼ tsp
• Spinach:100g
• Ground Cumin:¼ tsp
• Black Mustard Seeds:1 tsp

Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for 30 minutes.

Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes.

when the daal is cooked add to the pan and stir in the spinach and spring onions.

Heat for a further two minutes, season, then serve.

by Pak101.com (few years ago!) / 2223 views