Whole green lentils with spinach and ginger from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

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

Accompaniments: Lamb with onions (Do piaza); Beef baked with yoghurt and black pepper (Dum gosht)

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

  • rionafaith on August 25, 2017

    p. 125 -- Simple, healthy, and delicious with basic pantry ingredients. I cooked the lentils in the IP (15 minutes high pressure, full natural release) and then continued with the recipe as written. I used less spinach than called for (only about half a bag) as that's what I had in my fridge and needed to use up, but I'm sure it would be even better with the full amount. I used 1 jalapeno (would use 2 next time as it wasn't remotely spicy) and squeezed a whole lemon in at the end which made it very fresh and bright.

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