THE SPINACH-PULSE BLANKET

(Our Play on Dal Palak)

THE SPINACH-PULSE BLANKET

Ingredients: 200g Red split lentils (washed), 200g Fresh spinach (chopped), 1 tsp Turmeric, 1 tsp Cumin seeds, 1 tsp Salt, 2 tbsp Ghee, 3 cloves Garlic (sliced), 2 Dried red chilies...

Ingredients

  • 200g Red split lentils (washed)
  • 200g Fresh spinach (chopped)
  • 1 tsp Turmeric
  • 1 tsp Cumin seeds
  • 1 tsp Salt
  • 2 tbsp Ghee
  • 3 cloves Garlic (sliced)
  • 2 Dried red chilies

Cooking Method

  1. The Boil Boil lentils in 600ml water with turmeric until they dissolve into a cream.
  2. The Wilt Stir in the spinach; simmer for 3 minutes until it wilts into the pulse.
  3. The Tarka In a separate pan, sizzle garlic and chilies in ghee until deep brown.
  4. The Marriage Pour the sizzling garlic ghee directly over the greens and dal.

Cuisine: Indian

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