Can be wheat- and mustard-free and vegan. Reproduced with kind permission from Karuna Manor Care Home.

Ingredients

For the daal

  • 4 cups chopped spinach leaves
  • 200g yellow moong daal
  • 2 tbsp sunflower oil
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 tsp chopped green chillies
  • 1 tbsp lemon juice
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp mustard seeds (use cumin seeds if allergic to mustard)
  • Salt to taste
  • 1 tsp chopped tomato and an onion ring for garnishing (optional)

To serve

  • Naan bread (wheat, milk) (optional)
  • Roti (wheat) (optional)
  • Basmati rice (optional)

      Method

      1. Soak the yellow moong daal in a bowl of hot water for 15m.
      2. Heat oil in a pan and add mustard seeds, garlic, ginger, chopped chilli and turmeric powder. Sauté until golden brown.
      3. Rinse the yellow moong daal and add to the pan.
      4. Add two cups of water to the pan and leave on a medium heat for 5m.
      5. After 5m, add the chopped spinach to the pan and leave on a medium heat for 5m
      6. When the spinach is cooked, add salt to taste, coriander powder, red chilli powder and lemon juice.
      7. Serve hot with naan/roti or basmati rice.

      Recipe details

      Serves: 4

      Prep time: 0 hr

      15 mins

      Cook time: 0 hr

      15 mins

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