Saturday, 13 February 2021

Daar Bhaji - Spinach and Lentil

 Daar Bhoji

Spinach and lentil

A wonderful combination. Simple, one pot dish that can be put together easily for the family. Sides with this are often a simple kuchumbar salad of cucumber, onions  - green onions or shallots. Beetroot, radish and fresh tomato. 

Fried fish is a good accompaniment. This dish is generally served with rotli, naan or fresh warm crisp bread.

 







Serves 6 
oil
1 large onion finely diced
1 tsp crushed ginger
1 tsp crushed garlic
1/2 tsp red chillie powder
1/2 tsp turmeric
2 tsp corriander powder
1 1/4 tsp salt
1 tsp crushed jaggery
2 medium finely diced tomato
3 finely chopped green chillies


16 oz / 500 gm (by weight), of different varieties of spinach leaves - roughly chopped 

1 cup of chopped corriander leaves

4 oz/125 gm -1/2 cup of red split lentils
2 small green unripe mangoes - washed peeled and chopped 

Optionally add
1  diced potato and 1/2 cup of green peas 
1/2 cup of fresh corn kernels 

In a pan heat the oil. Saute` the onion and add ginger, garlic. And the chillie, turmeric and corriander powders. Add the salt, sugar or jaggery, tomato and green chillies and cook for a minute or two. 
Add the washed spinach, lentils and mangoes, a cup of fresh water and bring it all to a boil. 
Add your peas, potatoes or corn if adding.

Lower the heat, cover the pot and cook for 20 minutes. 
Add the salted lemon pickle and continue to cook for another 15 minutes on a simmer.
Serve hot with rotli or crisp bread.

Tips

Spinach leaves must be washed. Any kind of green spinach leaves that you enjoy will work well for this recipe.
The onion adds to the sweetness so take a nice large one.
A chopped pickled lemon can be replaced to the mangoes if preferred. These are found in most Middle eastern stores or it can be prepared at home. 

Recipe for pickled lemons is in my cookbook The World of Parsi Cooking: Food Across Borders.

Salt can be adjusted pickled lemon which is salty.


 

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.







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