3 tbsp ghee
1 tsp yellow asafoetida powder
1 cup tomato purée
3 cups cooked chickpeas
450g spinach leaves blanched, drained and chopped
1 tsp salt
1/2 tsp freshly cracked black pepper
1 tsp brown sugar
1 tsp baharat **
1 tbsp lemon juice
2-3 tbsp chopped parsley for garnish
Heat the ghee in a medium saucepan over moderate heat. Sprinkle in the asafoetida and fry.
Pour in the tomato purée and cook for 2-3 minutes stirring occasionally until slightly reduced.
Fold the cooked chickpeas into the tomato purée, along with blanched spinach, the salt, pepper, sugar and baharat.
Reduce the heat and cook for an extra 2-3 minutes.
Serve hot,garnished with drizzles of ghee, lemon juice and a sprinkle of fresh parsley.
***Baharat – you can buy this from a middle eastern grocery store.
I grew up eating this dish but I have changed the recipe ever so slightly. When I get lazy this is what I cook. Luckily it is my husbands favourite dishes so it is well received.
- 6 Eggs hard-boiled, shell removed.
- 1 small red onion finely sliced
- 2 medium-sized tomatoes chopped roughly
- Handful of fresh coriander chopped
- 1 clove garlic crushed and chopped finely
- salt to taste
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp chilli powder (optional)
- 1/2 large red chilli (de seed it if you wish)
- 2 tsp vegetable oil
- 1/4 cup water.
Heat 1 tsp of oil in a wok or frying pan. Add eggs and blister their skins by frying for a minute or so. Remove and set aside
Add remaining oil to pan. Add mustard seeds, as they start to pop, add fresh chilli, coriander stalks, and onion: fry till onions begin to soften, add garlic,salt and spices. Fry for a minute, add the water and tomatoes. Lower the heat, add eggs and simmer for 4 mins or until the sauce is reduced. Add spinach leaves, once the leaves start to wilt give the curry a gently mix and remove from heat.
Garnish with coriander leaves and serve with Roti, parathas or hot rice.
- 1/2 cup red lentils
- 1/3 cup yellow split lentils
- 1/2 onion
- 1 small carrot
- 2 green chillies
- 1 tomato
- Juice of 1 lemon
- Handful of fresh coriander
- 1/2 tsp mustard seeds
- 1/2 tsp cumin
- 1/2 tsp ginger
- 1 tbsp ghee
- 4-5 cups water
- I even tsp turmeric
- 6 curry leaves
Rinse lentils well. Place in a deep saucepan with 4 cups of water, salt and turmeric and bring to a boil.
NB: a foamy substance will form on the top – remove and discard.
Add chillies garlic and tomato. Lower the heat to medium and let it simmer for 20 mins or until lentil are cooked through. You may have to top it up with another cup of water.
Add lemon juice and tempered spices. Remove from heat and add chopped coriander. Serve with rice.
Variation: You can add a generous bunch of baby spinach to the dhal.
In a small frying pan heat ghee and add mustard seeds, once the mustard seeds start to pop add cumin, onions. Sauté onions till they are soft, add curry leaves and ginger, cook for 1/2 minute.