Palak and Mung Dal by Nick Patel

Saturday, is cooking lesson day for me courtesy of my Ba:


Palak (spinach) and Mung Dal


Shopping List


400-500g Spinach (depending on bag size), shredded into 0.5cm slices


300g of Mung Dal (soaked in water for a 2-3 hours, then rinsed and drained)



Spice Mix


· Red Chilli – 2 tsp


· Turmeric – 1 tsp


· Cumin – 1½ tsp


· Coriander – 2 tsp


· Salt – 1.5 tsp


To cook


· Oil – 2 tbs


· Hing – pinch


· Mustard seeds – 1 tsp


· 5 cloves of Garlic, 4 Green Chillies – crushed/chopped fine





Method


Heat the oil on a high heat, add in the Mustard seeds and Hing then the Garlic and Chillies. Once they are softened add in all the Dal, add in a cup of water, and stir. Cover and simmer on a low heat for 15-20 minutes, until the dal is ¾ cooked (keep stirring every 5 minutes, if it’s getting dry add more water)


Then add in the Spice Mix, stir, and then add a little more water (½ cup) to keep it loose, add the spinach in on top, cover and allow the spinach to wilt for a few minutes, then stir and cook for around 10 minutes, frequently stirring.


The dish should have a little light gravy when everything is finished cooking and a loose consistency, if it’s too dry add a little more water, taste and adjust Salt if needed.


Top with a few sliced Green Chillies (optional)


Serve as a side dish or just with Bread.

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