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PrintSPINACH AND MUNG BEAN PUREE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tarka: Heat the oil in a non-stick frying pan and sauté the onion for about 2-3 minutes or until golden.
- Stir in the garlic and the coriander, cook for about half a minute.
- Stir into the spinach puree together with enough water and the dill. Cook for 1 more minute.
- Taste, adjust the seasoning, stir in the butter and lemon juice to taste. Heat through for 2-3 minutes and serve hot.
INGREDIENTS
Spinach Puree - Cooked and ground to Puree
- 550 grams fresh spinach, picked over, tough stalks removed and washed
- 75 grams whole green mung beans, picked over and washed
- 1-2 green chillies, left whole
- 1 inch fresh ginger, chopped
- 2-3 fat garlic cloves, roughly chopped
- 225 ml cold water
- Salt to taste
Tarka
- 50 ml low-fat yogurt, beaten
- 1 bunch of fresh dill, finely chopped
- 2 teaspoon Cooking oil
- 1 onion, chopped
- 1-2 garlic cloves, finely chopped
- 1 teaspoon coriander powder
- 200 ml hot water
- 1 teaspoon butter
- Lemon juice to taste
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