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Saagwalla Dhal

 
Saagwalla Dhal
97

This is the other dhal we made yesterday, when the cooking was close to the end, added some spinach that was cooked with garlic, dried hot chili peppers and mustard seeds, which gave the dhal extra zing and tang, another delicious dhal recipe, of course another good recipe that you can serve with naan bread and raita :)

Yield

6

servings

Prep

15

min

Cook

60

min

Ready

75

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

6 ounces split peas
moong dhal or yellow
2 tablespoons ghee (clarified butter)
heaped ghee
1 large onions
onion fine , finely chopped
1 Fresh green chili peppers
*
2 Cinnamon cinnamon sticks
broken up.
*
½ teaspoon turmeric
½ teaspoon garam masala
*
¼ teaspoon cayenne pepper
or to taste
*
1 teaspoon salt
to taste
1 teaspoon cumin
ground
2 Ripe tomatoes
skinned, chopped
*
20 ounces water
warm water (brit pint)
2 tablespoons vegetable oil
½ teaspoon mustard seeds
2 cloves garlic
peeled and minced, chopped
1 Or 2 green chili peppers
dried hot chillies, coarsley chopped
*
4 ounces 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 lentils, cayenne pepper 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.

 

* not incl. in nutrient facts

Reviews

+1

over 6 years

This is the other dhal we made yesterday, when the cooking was close to the end, added some spinach that was cooked with garlic, dried hot chili peppers and mustard seeds, which gave the dhal extra zing and tang, another delicious dhal recipe, of course another good recipe that you can serve with naan bread and raita :)

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 12263% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 520mg 22%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 19%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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