FBD

Method • juice of half a lemon (zest it before you cut it in half)

method • juice of half a lemon (zest it before you cut it in half)

ThaiOtherEasy30 minBy Northstar

Ingredients

Servings
4
  • 1. Pressure cook the dhal with the spinach and salt till done. • 4 lemon leaves, (bay leaves work just as well) or the zest of 1 lemon
  • 2. Blend to a smooth paste the red chillies, tamarind and coconut. • salt and pepper to season
  • 3. Add the blended mixture to the dhal-spinach. • For the custard topping:
  • 4. Mix well.
  • 5. Add the required amount of water, jaggery and bring to a boil.
  • 6. Season with the chopped onion, mustard and curry leaves in oil.

Instructions

  1. 1

    • 150ml/5fl oz milk, plain yoghurt, or sour cream

  2. 2

    • 2 small eggs

  3. 3

    • salt and pepper

Tags

recipe