Dal-palak Ke Cheele

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 300 g spinach, washed, cleaned and chopped
• 100 g mung dal, soaked overnight
• 5 -6 green chilies, deseeded, if used mildly
• 4 tablespoons sweet corn (fresh or canned)
• 1 medium carrot, washed, scraped and cut in thin strips
• 1 scallion, sliced thinly
• 1 tomato, diced
• 1 yellow bell pepper, cut in small diamonds
• 1/2 teaspoon extra virgin olive oil (for cooking)
• 1/2 teaspoon dried herbs (optional)

Recipe

• 1 blend the spinach and dal together in a mixer/blender.
• 2 add some water to obtain pouring consistency. put oil in a non-stick frying pan and pour the batter and spread it out evenly as thinly as possible to make a pancake. cook on medium heat, turning gently with a wooden spatula.
• 3 remove to a plate when set.
• 4 lightly sauté the vegetables in the same pan after plunging these in a pan of salted boiling water for 30 seconds. (note:the tomatoes and bell peppers don't require this treatment.)
• 5 add the herbs, if required.
• 6 place a small amount of filling comprising boiled vegetables in the centre and fold in medium-sized packets.
• 7 serve with the remaining herbed vegetables of choice.