Spinach with Dhall (Sihat)

Ingredients:
100 g (2/3 cup) dhall, washed and soaked for 1 to 2 hours. Drain.
400 ml (2 cups) water
300 g spinach, washed and cut into small pieces with the stem
200 g (2 medium size) tomatoes, sliced into small pieces.
5 pips garlic, pounded coarsely
8 shallots, sliced into small pieces
1 tbsp ginger, sliced thinly
1 or 2 tsps coriander seeds or curry powder
2 tsps cummin seeds
1/2 tsp turmeric powder
1 tbsp tamarind juice
1 tbsp vegetable oil
3 stalks coriander leaves, chopped finely
salt to taste

1. Boil dhall in water with green chillies, shallots, garlic and ginger. Add 1 tsp oil.
2. Boil until seeds become soft.
3. Add spinach and cook for 15 minutes.
4. Add tomatoes, spices and lastly, tamarind juice.
5. Add salt. Mix well and mash vegetables and dhall with ladle until mixture becomes thick porridge (optional).
6. Add coriander leaves and remove.

Serve with rice, naan, capati or roti canai.

Serves 5