Description:

Chris Budgen writes from New Zealand's Canterbury District that he uses this recipe a lot. "It works with chana dal, but I also like it very much with brown lentils," Chris tells me.

Ingredients:

• 250g of chana dal or lentils
• 3 handsful of spinach
• 6 whole spring onions
• 2 fresh or pickled chilies
• 1 onion, minced or chopped finely
• 1 clove garlic, minced or chopped finely
• 2 cloves
• 2 cardamom pods
• 2.5cm stick of cinnamon
• 1 teaspoon ground tumeric

• Boil the chana dal, spinach, onions, and chilies in 600mL of water until the chana dal is soft.
• Fry the onion, garlic, cloves, cardamom, cinnamon, and tumeric in a tablespoon of ghee or equal volume of oil. Do not brown onions.
• Add cooked chana dal and spinach.
• Salt to taste (about 1 teaspoon).
• Simmer gently for 10 minutes before serving.

Contributed by Chris Budgen from Canterbury District, New Zealand.

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Last modified: June 24, 2003

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