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