Dal-Palak Ke Cheele

I found this and want to keep safe for future use. NO idea how much this makes, but let me assure you that will be figured out. This is Buddhist cuisine.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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
• 1⁄2 teaspoon extra virgin olive oil (for cooking)
• 1⁄2 teaspoon dried herbs (optional)

Directions

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