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Saagwalla dhal
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| Categories: |
Central Asian, Indian, Vegetarian |
| Yield: |
6 |
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Ingredients:
| 6
| oz | Skinless split moong dhal or | | | -yellow split peas | | 2
| tbsp | Heaped ghee | | 1
| large | Onion fine sliced | | 1
| | Fresh green chili | | 2
| | Cinnamon sticks, broken up. | | 1/2
| tsp | Turmeric | | 1/2
| tsp | Garam masala | | 1/4
| tsp | Chilli powder | | 1
| tsp | Salt to taste | | 1
| tsp | Ground cumin | | 2
| | Ripe tomatoes, skinned | | | -chopped | | 20
| oz | Warm water (Brit pint) | | 2
| tbsp | Cooking oil | | 1/2
| tsp | Mustard seeds | | 2
| | Or 3 cloves garlic, fine | | | -chopped | | 1
| | Or 2 dried hot chillies | | | -coarsely chopped | | 4
| oz | Frozen or 10 oz fresh | | | -spinach, finely chopped. |
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Procedures:
| 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 dhal, chilli powder 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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