Maxfacts

Yellow lentil puree (daal saag)

Ingredients

• 200 g yellow split lentils
• 2 slices fresh ginger
• 500 ml water
• 2-3 tbsp sunflower oil
• 1 tsp black mustard seeds
• ½ tsp turmeric
• ¼ tsp ground cumin
• ½ tsp fennel seeds
• 100 g spinach, rinsed
• 2 spring onions, finely chopped

Method

1. In a saucepan bring water, lentils and ginger to the boil, reduce heat and simmer for about 1 hour until lentils are very soft. Remove ginger, strain and keep cooking liquid. In a frying pan heat the oil, add spices and fry for a few minutes. Add spinach leaves and spring onion and keep frying until spinach is completely wilted and soft. Add pan contents to the lentils and puree the mixture, use cooking liquid to adjust thickness, pass through a sieve. Return to saucepan and reheat.