Recipe Description
Ingredients
125g spinach (bayam), chopped
2 potatoes, diced
3 tomatoes, diced
2 cups cooked moong dhall (split yellow lentils)
2 shallots, sliced
1 green chilli, sliced, optional
1 tbsp mustard seeds, optional
500 ml water
2 tbsp cooking oil
Salt to taste
Method
Pop the mustard seeds in oil and saute the shallots till transparent, then add in the chilli and potatoes. Pour half the water in to cook the potatoes.
When potatoes are almost cooked, stir in the moong dhall and the balance of the water. Add salt and tomatoes, and simmer for about three minutes.
Stir in the spinach, cook for an extra three minutes till soft. Dish out into a container.
Tips:
- Puree the stew for babies below 18 months. Serve stew with rice for older kids.
- A few drops of lemon juice will bring out the taste even better if not using salt.
Recipe Ingredient
- 125g spinach (bayam), chopped
- 2 potatoes, diced
- 3 tomatoes, diced
- 2 cups cooked moong dhall (split yellow lentils)
- 2 shallots, sliced
- 1 green chilli, sliced, optional
- 1 tbsp mustard seeds, optional
- 500 ml water
- 2 tbsp cooking oil
- Salt to taste
Instructions
- Pop the mustard seeds in oil and saute the shallots till transparent, then add in the chilli and potatoes. Pour half the water in to cook the potatoes.
- When potatoes are almost cooked, stir in the moong dhall and the balance of the water. Add salt and tomatoes, and simmer for about three minutes.
- Stir in the spinach, cook for an extra three minutes till soft. Dish out into a container.
- Puree the stew for babies below 18 months. Serve stew with rice for older kids.
- A few drops of lemon juice will bring out the taste even better if not using salt.
