Also from The Settler’s Cookbook by Yasmin Albhai-Brown.

Serves 4

  •     A mug of moong dhal
  •     1 large fresh tomato or a couple of tinned ones
  •     3 cloves garlic, roughly chopped
  •     1 green or red chilli, slit open
  •     1 packet frozen leaf spinach
  •     1 tsp black mustard seeds
  •     1 tsp turmeric
  •     1 tsp dhania powder
  •     Salt
  •     2 tbsp oil
  •     2 cloves
  •     1 tsp jeera powder
  •     1/2 tsp sugar
  •     Lime to taste

Method

  • Add the moong dhal, tomato, garlic and chilli to a saucepan and cover with water which must reach 3/4 inch over the dhal.
  • Bring to the boil, then reduce the heat and simmer for fifteen minutes.
  • Check to see if there is a need for additional water (you don’t want too much as this is a dry dhal).
  • The cooked grain should not feel mushy.

    Add the spinach and let it melt into the dhal.

    In a small pan, heat the oil, add mustard seeds and a clove.

  • When they splutter, add spices and cook for three minutes.
  • Add to the dhal, stir, cook for a couple more minutes and season with lime and sugar.

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