Dal-Palak Ke Cheele

• 300 g spinach, washed, cleaned and chopped
• 100 g mung dal, soaked overnight
• 5 -6 green chilies, deseeded, if used mildly
• 4 tablespoons sweet corn (fresh or canned)
• 1 medium carrot, washed, scraped and cut in thin strips
• 1 scallion, sliced thinly
• 1 tomatoes, diced
• 1 yellow bell pepper, cut in small diamonds
• 12 teaspoon extra virgin olive oil (for cooking)
• 12 teaspoon dried herbs (optional)

1. Blend the spinach and dal together in a mixer/blender.
2. Add some water to obtain pouring consistency.
3. Put oil in a non-stick frying pan and pour the batter and spread it out evenly as thinly as possible to make a pancake.
4. Cook on medium heat, turning gently with a wooden spatula.
5. Remove to a plate when set.
6. Lightly saute the vegetables in the same pan after plunging these in a pan of salted boiling water for 30 seconds.
7. (NOTE:The tomatoes and bell peppers don't require this treatment.)
8. Add the herbs, if required.
9. Place a small amount of filling comprising boiled vegetables in the centre and fold in medium-sized packets.
10. Serve with the remaining herbed vegetables of choice.

mung dal, green chilies, sweet corn, carrot, scallion, tomatoes, yellow bell pepper, extra virgin olive oil, herbs

Taken from www.food.com/recipe/dal-palak-ke-cheele-168564 (may not work)