SAAGWALLA DHALL

Saagwalla Dhall image

Spiced dhall with spinach, full of flavour and goodness and colour. For ease of cooking use canned cooked lentils and frozen spinach. Serve with chicken curry dishes.

Provided by Brian Holley

Categories Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

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Ingredients

8 ounces canned lentils or 8 ounces split peas
3 ounces ghee
1 onion, sliced
1 fresh green chile, seeded and chopped
2 pieces cinnamon sticks
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/4 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
2 tomatoes, chopped
1/2 pint water
2 tablespoons oil
1/2 teaspoon black mustard seeds
2 dried red chilies, chopped
3 garlic cloves, chopped
4 ounces frozen spinach

Steps:

Melt the ghee in a large pan and fry the onions,green chilli and cinnamon till the onions are lightly browned.
Add the turmeric and garam masala, stir and add the lentils, chilli powder and salt.
Add the cumin and tomato and cook for 5 minutes.
Add just enough water to prevent the lentils sticking to the pan. Cook for 5 minutes.
In a small pan heat the oil and fry the mustard seeds and garlic for 2 minutes.
Add the spinach and dried red chillies cover the pan and cook for 3 minutes
Mix the spinach with the dhall and serve.
This dish freezes well in you have any left over.

Nutrition Facts : Calories 367.7, Fat 29.1, SaturatedFat 14.3, Cholesterol 54.9, Sodium 619.1, Carbohydrate 22.4, Fiber 7.7, Sugar 6, Protein 8.2

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