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  • Spinach & Lentil Puree

    1 vote
    Spinach & Lentil Puree
    Prep time:
    Cook time:
    Servings: 4
    by K. Garner
    39 recipes
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    This is from Favorite Indian Food by Diane Seed and is described like this: "This delicate vegetable dish comes from the Chettinad restaurant, Rain Tree in Madras. It makes a soothing contrast to some of the more fiery dishes."

    Ingredients

    • 1 lb. 2 oz. fresh spinach
    • 3 1/2 oz. green gram lentils (moong dal)
    • 1 large onion
    • 4 cloves garlic
    • 2 fresh hot green chilli peppers
    • 2 Tablespoons vegetable oil
    • 1 Tablespoon cumin seeds
    • salt
    • 1 oz. (2 Tablespoons) butter

    Directions

    1. Clean the lentils and cook in 8 fluid ounces water until soft but not pulped.
    2. Chop the onion, garlic and seeded chilli peppers.
    3. Heat the oil and add the cumin seeds. When they begin to crackle in the oil, add the onion, garlic and chilli peppers and cook until the onion is soft.
    4. Add the roughly chopped spinach and cook over a gentle heat until wilted.
    5. Add the lentils and mash all the ingredients together.
    6. Let the mixture stand for a short while so that all the flavors amalgamate. Just before service, add salt to taste and pour the melted butter over.

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