Dahl Shaag (Lentils & Spinach)
Yield
4 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
lentils
|
|
| 1 | pound |
spinach
finely chopped |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
chili powder
|
|
| 2 | tablespoons |
ghee (clarified butter)
or vegetable oil |
|
| 1 | each |
onions
finely, chopped |
|
| ½ | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
mustard seeds
|
|
| 1 | teaspoon |
garam masala
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
lentils
|
|
| 453.6 | g |
spinach
finely chopped |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
turmeric
|
|
| 2.5 | ml |
chili powder
|
|
| 3E+1 | ml |
ghee (clarified butter)
or vegetable oil |
|
| 1 | each |
onions
finely, chopped |
|
| 2.5 | ml |
cumin seeds
|
|
| 5 | ml |
mustard seeds
|
|
| 5 | ml |
garam masala
|
*
|
Directions
Wash the lentils and soak in water.
In a large saucepan, put 3 cups of water on to boil.
Wash, drain and chop the spinach finely.
When the water boils add the drained lentils and peas, salt turmeric and chili powder.
Return to the boiling water and cook 5 minutes.
Stir in the spinach and begin cooking over medium heat.
Meanwhile, heat the ghee oil in a skillet.
Fry the onion, cumin and mustard seed until the onions are golden.
Stir this into the cooking lentils and peas and spinach. Add the garam marsala.
Cook over low heat until the lentils and peas are soft and the moisture is almost gone.
If it gets too dry soon, add a small quantity of water form time to time.
