Saagwalla Dhal

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75 minutes Prep: 15 minutes Cook: 60 minutes
122 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

6ounces split peas moong dhal or yellow
2tablespoons ghee (clarified butter) heaped ghee
1large onion onion fine , finely chopped
1Fresh green chili pepper
2Cinnamon cinnamon sticks broken up.
1/2teaspoon turmeric
1/2teaspoon garam masala
1/4teaspoon chili powder
1teaspoon salt to taste
1teaspoon cumin ground
2Ripe tomatoes skinned, chopped
20ounces water warm water (brit pint)
2tablespoons vegetable oil
1/2teaspoon mustard seeds
2cloves garlic peeled and minced, chopped
1Or 2 green chili peppers dried hot chillies, coarsley chopped
4ounces spinach frozen, or 10 oz fresh, finely chopped

Directions

1) Wash and soak the dhal for 2 hours and drain well.

2) Melt ghee over medium heat in a non-stick pan and fry the onions, green chilli and cinnamon until onions are slightly browned, about 6 to 8 minutes.

3) Add the turmeric and garam masala, stir and mix well.

4) Add the dhal, chilli powder and salt, stir and fry for 8 to 10 minutes over a low heat.

5) Add the cumin and tomato, stir and cook for 3 to 4 minutes.

6) Add the water, bring to the boil, cover and simmer for 30 to 35 minutes, stirring occasionally.

7) Meanwhile, heat the oil over a medium heat and fry the mustard seeds until they pop.

8) Add the garlic and allow it to turn slightly brown.

9) Add the dried red chillies, then the spinach, stir and mix thoroughly.

Cover the pan and simmer for 5 minutes.

10) Add the spinach to the dhal, cover and cook over a low heat for 10 minutes, stirring occasionally.

Remove pan from heat.

Serve with rice, parathas/rotis.

Kebabs, tandoori chicken accompany well.

Variation.

Use chunky cauliflower florets instead of spinach - less preparation.

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