- 8 oz uncooked green lentils (continental lentils)
- 1 lb of fresh spinach washed and roughly chopped
- 2 cloves of garlic crushed or chopped finely
- 1 inch cube of ginger grated
- 2 tablespoons of cooking oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground corriander
- salt to taste
Wash and pick any stones or husks from the lentils and put into a large cooking pot with 2pts of water. Add 1/2 the salt and bring to the boil cook over a moderate heat until all the lentils are cooked. Most of the water should have been absorbed during the cooking time if not drain the lentils and let them drain. Take another sauce pan which is big enough to hold the uncooked spinach and heat the oil on a high flame. put in the garlic, ginger and cummin seeds. As the garlic begins to brown put in the washed, chopped spinach. This will take a little time to cook down, keep stiring so it does not catch on the bottom of the pan. There will be some liquid fron the spinach collecting in the bottom of the pan, don’t worry this will be absorbed when it is mixed with the lentils. Add the spices to the spinach mixture. Mix the cooked lentils and spinch together and add salt to taste. This is quite a dry dish and is good with onion raitha. If you like spicy foods you can add green chillies with the garlic and ginger.
Serves: four people.
Preparation time: 1