Warrigal Greens With Pigeon Pea Dhal

Ingredients

4 tablespoons dried pigeon pea seeds or Chana dhal (lentils).

6 tablespoons oil

1 teaspoon onion seeds

1 teaspoon mustard seeds

4 dried chillies or to taste

400g Warrigal Greens (boiled*, chopped and drained)

1 teaspoon pulped ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon chilli powder or to taste

2 tablespoons lemon juice

1 green chilli

Method

1. Soak the dhal overnight in warm water, drain and rinse; place into a saucepan, cover with fresh water then boil for one hour. Drain and set aside.
2. Heat oil in a saucepan and fry the mixed seeds and red chillies.
3. Add drained spinach, all the spices, salt and chilli powder.
4. Lower heat and fry for 7-10 minutes. Cool slightly.
5. Add the dhal and the spinach mixture to a blender or food processor. Blend until required consistency (can be smooth or a bit chunky).
6. Transfer mixture to a serving dish, add lemon juice and garnish with green chilli and coriander.

*Warrigal greens need to be boiled prior to adding to the recipe to remove the oxalates contained in the leaves.