Sag Dhal Sauce Recipe

Put the Garlic, Chiles, and Gingerroot in a blender and pulse to a smooth paste.

Heat the Olive Oil in a heavy pan over medium heat. Cook the paste with the Cumin Seeds, Cardamom Pods and Curry Powder for 3-4 minutes.

Add Lentils, Water, and Spinach. Bring to a boil and simmer for 2-3 minutes until the Spinach wilts.

Transfer to a food processor and pulse until smooth. Stir in Cilantro Leaves reserving a few for the top. Season with Salt and fresh ground Black Pepper.

Spoon in to a serving bowl and top with Cilantro Leaves.

To cool the sauce down, add a little plain Yoghurt.

Serving Suggestions: Eat in bites with Chipatti, Pita or Naan bread. Stir into boiled new Potatoes. As a condiment for Korma Chicken or Grilled Chicken.