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dilled vegetables saibhaji
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Source: India's Vegetarian Cooking by Monisha Bharadwaj
| Serves: 4 Preparation time: 20 minutes Cooking time: 45 minutes | |
| 2 tablespoons | sunflower oil , (page 11) |
| 1/2 teaspoon | cumin seeds |
| 2 teaspoons | ginger-garlic paste |
| 4 teaspoons | split gram lentils, (channa dal), washed and drained |
| 600g | spinach, washed and chopped |
| Handful | dill leaves, chopped |
| 2 medium | tomatoes, chopped |
| 1 small | potato, peeled and chopped |
| 2 small | aubergines, chopped, (or half a large one) |
| 2 | carrots, peeled and chopped |
| 1/2 teaspoon | chilli powder |
| 1/2 teaspoon | turmeric powder |
1 Heat the oil in a pan. Add the cumin seeds and as they begin to darken, in a minute or so, add the ginger-garlic paste.
2 Stir and add the lentils, spinach, dill, tomatoes and vegetables. Mix in the chilli and turmeric powders and salt. Pour in about 150ml of water and simmer gently until the lentils are cooked, for about 35 minutes. The vegetables will be mushy by now.
3 Remove from the heat and whisk gently to blend into a smooth but thick consistency. Serve very hot.
This is a Sindhi favourite of mine. The dish is creamy and nutritious and goes well with rolls, Dill leaves are popular amongst certain communities of India - the Sindhis and the Gujaratis to name two. Dill combines well with lentils and garlic to make a herby dal that is delicious with rice. Dill leaves are wispy and delicate and they cook fast Their strong flavour is unpopular with some people but, in this dish, it seems to complement the spinach rather than overwhelm it
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