Lentils With Spinach (palak Dal)

It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
	Indian	Veg04	6	Servings

INGREDIENTS

1/2	lb	Red split lentils
1/2	pt	Water
1/2	lb	Frozen spinach
		Or
1	lb	Fresh spinach
1		Onion
1		Clove garlic
1	t	Ground ginger
1	t	Chili powder
1	t	Salt
2	T	Plain yogurt

INSTRUCTIONS

Wash the lentils well and place in a heavy saucepan. Cover with the
water. Meanwhile, if using frozen spinach, remove from the freezer  and
allow the block to begin to thaw. If using fresh spinach, wash  well
and chop finely. Peel the onion and garlic and coarsely slice  them.
Add to the lentils. Cover and bring to the boil, then add the  ginger,
chili powder and teh salt and simmer gently.  Cover the saucepan and
allow to simmer until the lentils break down  and turn into soup. Once
this has been achieved, boil off any excess  water so that quite a
thick sauce is made. Add the spinach. If this  is not totally thawed
out by now do not worry, continue to cook until  the spinach is thawed
and totally mixed in with the lentils. Finally,  addadd the yogurt and
stir well in. Cook for a further 3 minutes and  serve.  Per serving: 32
Calories; 1g Fat (13% calories from fat); 3g Protein;  5g Carbohydrate;
1mg Cholesterol; 526mg Sodium  Recipe by: Indian Cooking, Khalid Aziz
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God will ultimately have HIS way, not yours!”