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Post by kickingfrog on Oct 28, 2011 14:08:07 GMT
Daal saag Ingredients 225g/8oz moong daal (yellow split lentils) 750ml/1pt 7fl oz water 2-3 tbsp sunflower or vegetable oil 1 tsp black mustard seeds ¼ tsp ground turmeric ¼ tsp ground cumin ¼ tsp asafoetida or fennel seeds 2 tbsp grated fresh ginger 2 green chillies, de-seeded and chopped 8 curry leaves 100g/3½ oz spinach 2 spring onions, trimmed and chopped Preparation method 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 about one hour, or until the lentils are really soft. 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. www.bbc.co.uk/food/recipes/daalsaag_74848******************
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