Mung Daal Saag

Ingredients for  2  Servings

• 225g

  Mung daal (split mung beans)
• 750ml

  Water
• 2-3 Tbsp

  Sunflower or vegetable oil
• 1 tsp

  Black mustard seeds
• ¼ tsp

  Ground turmeric
• ¼ tsp

  Ground cumin
• ¼ tsp

  Asafoetida or fennel seeds
• 2 tbsp

  Grated fresh ginger
• 2

  Green chillies, de-seeded and chopped
• 8

  Curry leaves
• 100g

  Spinach
• 2

  Spring onions, trimmed and chopped

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Put the daal in a heavy-based saucepan, pour in 750ml water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft.
2. Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes.
3. When the daal is cooked add to the pan and stir in the spinach and spring onions.
4. Heat for a further two minutes, season, then serve.