Last of the spinach, first of the onions and coriander from the polytunnel of dreams so it had to be daal saag for dinner.
I love south Asian food, but recently we have been surviving on leftovers from the cafe that would otherwise have to be thrown out – the cafe does not allow food to get wasted. So on Sunday night we had leftover salad leaves with some chicken marinated in hoisin sauce cooked over the coals with out friends, then it was more salad with borek and leftover sausage meat cooked into tiny meatballs and mixed with pasta and cabbage – this latter meal is much, much nicer than it sounds.
Anyway, it is off to London again today for another meeting – but first the goats need milking and the dogs want a walk.
This daal is lovely and I wish I had made more of it. I also wish the spinach hadn’t gone to seed and I hadn’t used nearly all of it to make lovely borek for the cafe!
Daal Saag: couple of big handfuls of spinach, some chopped fresh coriander, one-two onions, 1/2 tsp of turmeric, 1 tsp ground coriander, 1/2 tsp coriander seeds, couple of large handfuls of red lentils, some tamarind to taste, about 1/3 of a can of coconut milk.
Cook the lentils in a little water. When they seem pretty much done add in the spinach and cook for a while longer. Meanwhile fry the onions in some oil, just in a few coriander seeds at the last moment. Add the tamarind, coconut milk, spices and seasoning to the lentils, then stir in the onions.