Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Skinless split moong dhal or yellow split peas |
| 2 tablespoons | Heaped ghee |
| 1 large | Onion fine sliced |
| 1 \N | Fresh green chili |
| 2 \N | Cinnamon sticks, broken up. |
| ½ teaspoon | Turmeric |
| ½ teaspoon | Garam masala |
| ¼ teaspoon | Chilli powder |
| 1 teaspoon | Salt to taste |
| 1 teaspoon | Ground cumin |
| 2 \N | Ripe tomatoes, skinned, chopped |
| 20 ounces | Warm water (Brit pint) |
| 2 tablespoons | Cooking oil |
| ½ teaspoon | Mustard seeds |
| 2 \N | Or 3 cloves garlic, fine chopped |
| 1 \N | Or 2 dried hot chillies coarsely chopped |
| 4 ounces | Frozen or 10 oz fresh spinach, finely chopped. |
1) Wash and soak the dhal for 2 hours and drain well.
2) Melt ghee over medium heat in a non-stick pan and fry the onions, green chilli and cinnamon until onions are slightly browned, about 6 to 8 minutes.
3) Add the turmeric and garam masala, stir and mix well.
4) Add the dhal, chilli powder and salt, stir and fry for 8 to 10 minutes over a low heat.
5) Add the cumin and tomato, stir and cook for 3 to 4 minutes.
6) Add the water, bring to the boil, cover and simmer for 30 to 35 minutes, stirring occasionally. 7) Meanwhile, heat the oil over a medium heat and fry the mustard seeds until they pop.
8) Add the garlic and allow it to turn slightly brown.
9) Add the dried red chillies, then the spinach, stir and mix thoroughly. Cover the pan and simmer for 5 minutes.
10) Add the spinach to the dhal, cover and cook over a low heat for 10 minutes, stirring occasionally. Remove pan from heat.
Serve with rice, parathas/rotis. Kebabs, tandoori chicken accompany well.
Variation. Use chunky cauliflower florets instead of spinach - less preparation.
From - Complete Indian Cookbook. Mridula Baljekar ISBN 0 86283 802 9.