Spinach & lentil or chicken dhansak.
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | millilitres | 2 tsp sunflower oil |
| 1 | large | Onion peeled and chopped. |
| 2 | Cloves garlic, crushed. | |
| 1 | Green chili de-seeded and | |
| Finely chopped. | ||
| 75 | millilitres | 1,5 tsp ground cumin. |
| 5 | millilitres | 1 tsp ground coriander. |
| 5 | millilitres | 1 tsp garam marsala. |
| 4 | Cardamoms, crushed. | |
| 5 | millilitres | 1 tsp ground turmeric. |
| pinch | Chili powder. | |
| 100 | grams | 3,5 oz red lentils. |
| 5 | Tomatoes skinned and chopped | |
| 300 | millilitres | 0,5 pt water. |
| 450 | grams | 1 lb fresh spinach, washed, |
| Or frozen spinach. | ||
| large | Handful of coriander | |
| Chopped | ||
| small | Handful of mint, chopped. | |
| Ground black pepper. | ||
Directions
Heat the oil in a large flame proof casserole and gently cook the onions for 10 minutes or until brown. Add the garlic, chili and spices and cook for a further 2 minutes. Stir in the lentils, tomatoes and water and simmer for 30 minutes stirring occasionally to prevent the mixture from sticking. Add the spinach, coriander, mint and black pepper and simmer for a further 10 minutes. VARIATION.
CHICKEN DHANSAK. Add one small chicken breast per person. Brown the chicken breasts and add at the same time as the lentils.