Recipes

Chosen from The Settler's Cookbook by Yasmin Albhai-Brown. This goes well with Yasmin's Zanzibari Prawns and chapattis.

Serves 4

    A mug of moong dhal
    1 large fresh tomato or a couple of tinned ones
    3 cloves garlic, roughly chopped
    1 green or red chilli, slit open
    1 packet frozen leaf spinach
    1 tsp black mustard seeds
    1 tsp turmeric
    1 tsp dhania powder
    Salt
    2 tbsp oil
    2 cloves
    1 tsp jeera powder
    1/2 tsp sugar
    Lime to taste

Method

Add the moong dhal, tomato, garlic and chilli to a saucepan and cover with water which must reach 3/4 inch over the dhal. Bring to the boil, then reduce the heat and simmer for fifteen minutes.  Check to see if there is a need for additional water (you don't want too much as this is a dry dhal). The cooked grain should not feel mushy.

Add the spinach and let it melt into the dhal.

In a small pan, heat the oil, add mustard seeds and a clove. When they splutter, add spices and cook for three minutes. Add to the dhal, stir, cook for a couple more minutes and season with lime and sugar.