Daal saag

A simple and easy recipe for daal. it takes 30min for preparation and 30 to 50 min for cook.

Ingredients

225g/8oz yellow split lentils or moong daal

750ml/1pt 7fl oz water

2-3 tbsp sunflower or vegetable oil

¼ tsp ground turmeric

¼ tsp ground cumin

¼ tsp asafoetida or fennel seeds

1 tsp black mustard 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

How to Cook

1. 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.
2. 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.
3. when the daal is cooked add to the pan and stir in the spinach and spring onions.
4. Heat for a further two minutes, season, then serve.