Saagwalla Dhal (#1884)

Serves
Ready
6
1.2
Hours
Prep
Cook
15
Minutes
1
Hours
Categories
Indian Side Vegetarian Healthy
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Ingredients

  • 6 oz 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.
  • 1/2 tsp Turmeric
  • 1/2 tsp Garam Masala
  • 1/4 tsp Cayenne Pepper or to taste
  • 1 tsp Salt to taste
  • 1 tsp Cumin ground
  • 2 Ripe Tomatoes skinned, chopped
  • 20 oz Water warm water (brit pint)
  • 2 tablespoons Vegetable Oil
  • 1/2 tsp Mustard Seeds
  • 2 cloves Garlic peeled and minced, chopped
  • 1 Or 2 Green Chili Peppers dried hot chillies, coarsley chopped
  • 4 oz Spinach frozen, or 10 oz fresh, finely chopped

Directions

  1. 1) wash and soak the dhal for 2 hours and drain well.
  2. 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. 3) add the turmeric and garam masala, stir and mix well.
  4. 4) add the lentils, cayenne pepper and salt, stir and fry for 8 to 10 minutes over a low heat.
  5. 5) add the cumin and tomato, stir and cook for 3 to 4 minutes.
  6. 6) add the water, bring to the boil, cover and simmer for 30 to 35 minutes, stirring occasionally.
  7. 7) meanwhile, heat the oil over a medium heat and fry the mustard seeds until they pop.
  8. 8) add the garlic and allow it to turn slightly brown.
  9. 9) add the dried red chillies, then the spinach, stir and mix thoroughly.
  10. Cover the pan and simmer for 5 minutes.
  11. 10) add the spinach to the dhal, cover and cook over a low heat for 10 minutes, stirring occasionally.
  12. Remove pan from heat.
  13. Serve with rice, parathas/rotis.
  14. Kebabs, tandoori chicken accompany well.
  15. Variation.
  16. Use chunky cauliflower florets instead of spinach - less preparation.
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