Search
by Ingredient

Saagwalla Dhal

StarStarStarHalf starEmpty star

Your rating

Saagwalla Dhal

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

Amount Measure Ingredient Features
6 ounces split peas
moong dhal or yellow
Camera
2 tablespoons ghee (clarified butter)
heaped ghee
Camera
1 large onions
onion fine , finely chopped
Camera
1 Fresh green chili peppers
* Camera
2 Cinnamon cinnamon sticks
broken up.
* Camera
½ teaspoon turmeric
Camera
½ teaspoon garam masala
* Camera
¼ teaspoon cayenne pepper
or to taste
Camera
1 teaspoon salt
to taste
Camera
1 teaspoon cumin
ground
Camera
2 Ripe tomatoes
skinned, chopped
* Camera
20 ounces water
warm water (brit pint)
Camera
2 tablespoons vegetable oil
Camera
½ teaspoon mustard seeds
Camera
2 cloves garlic
peeled and minced, chopped
Camera
1 Or 2 green chili peppers
dried hot chillies, coarsley chopped
* Camera
4 ounces spinach
frozen, or 10 oz fresh, finely chopped
Camera

Ingredients

Amount Measure Ingredient Features
173.4 ml/g split peas
moong dhal or yellow
Camera
3E+1 ml ghee (clarified butter)
heaped ghee
Camera
1 large onions
onion fine , finely chopped
Camera
1 Fresh green chili peppers
* Camera
2 Cinnamon cinnamon sticks
broken up.
* Camera
2.5 ml turmeric
Camera
2.5 ml garam masala
* Camera
1.3 ml cayenne pepper
or to taste
Camera
5 ml salt
to taste
Camera
5 ml cumin
ground
Camera
2 Ripe tomatoes
skinned, chopped
* Camera
578 ml/g water
warm water (brit pint)
Camera
3E+1 ml vegetable oil
Camera
2.5 ml mustard seeds
Camera
2 cloves garlic
peeled and minced, chopped
Camera
1 Or 2 green chili peppers
dried hot chillies, coarsley chopped
* Camera
115.6 ml/g spinach
frozen, or 10 oz fresh, finely chopped
Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 12263% 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?
 

Email this recipe