Toasted split green lentils with spinach (Bhaja moong palak) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 388) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ridged luffa squash with onion and cilantro (Toori nu shaak)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on November 04, 2020

    I agree that this wasn't exactly bad, but wasn't great. It's pretty bland, if inoffensively so. I used ground cloves, just a sprinkle, so I'm not sure how that compares to the amount called for. Even so, a hint of cloves was all the flavor I really got from this dish. Wouldn't repeat.

  • westminstr on September 18, 2013

    I subbed amaranth for the spinach, about half the quantity because it doesn't cook down as much. Even though I reduced the quantity of cloves, there were still too many for my taste. It wasn't bad, but I won't be repeating this dish.

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