Recipe for Dilled Spinach and Lentils ( Saibhaji ) 
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Yield:
4
Ingredients:
Amount Ingredient
4 tbl sunflower oil
1 tsp cumin seeds
1 tsp dill seeds
1 tsp ginger paste
1 tsp garlic paste
4 tsp split gram lentils (channa dal) washed and drained
600 gm spinach washed and chopped
4 tbl carianda leaves chopped
4 tbl dill leaves chopped
2 med tomatoes chopped
1 sm potato peeled and chopped
2 sm aubergines chopped
2 x carrots peeled and chopped
150 ml water
1 tsp chilli powder
1 tsp turmeric powder
Instructions:
Instructions: Heat the oil in a pan.

Add the cumin and dill seeds.

When they begin to change colour add the ginger and garlic pastes.

Give it a good stir then drop in the lentils herbs and vegetable.

Pour in the water and cook until completely softened Sprinkle in the chilli and turmeric powders and season with salt.

Stir fry until well blended.

Remove from the heat and churn with an egg beater to blend until smooth (You should aim to achieve a thick dropping consistency.)

Serve very hot.

Best eaten with hot rotis or served over plain boiled rice.

A fresh green salad is all that is needed to complete the meal.

This recipe is for a dish that can be enjoyed with beer for lunch on a warm Sunday or served with salad and a steaming hot fragrant pulao for dinner.

Serves 4

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