Best Saagwalla Dhal Recipes

CHICKEN SAAGWALA

Chicken Saagwala image

Every Indian restaurant has a version of saagwala - it's generally one of the healthier options as it has little to no cream, and plenty of spinach!

Provided by Nadia Lim

Number Of Ingredients 16

Ingredients

3-4 tablespoons oil (e.g. soy, canola)
2 onions (sliced)
1 tablespoon ground cumin
1-2 teaspoons ground chilli
¼ teaspoon ground cloves
½ teaspoon ground turmeric
3 cloves garlic (minced)
2 inches ginger (grated)
300 g spinach leaves (chopped)
1 large green chilli (chopped)
400 g crushed tomatoes (canned)
800 g chicken thighs (skinless and boneless, cut into large chunks)
1 lemon (juiced)
2 tablespoons cream or coconut cream (optional)
2-4 naan bread (or rice for GF)
raita* (optional)

Steps:

Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.
Wilt fresh spinach by blanching in boiling water or steaming in microwave. Squeeze out excess water and puree spinach with green chilli, tomatoes, cooked onions and spices.
Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.
Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.
Just before serving, drizzle cream over curry. Serve curry with naan bread and raita.

Nutrition Facts : Calories 534 kcal, ServingSize 1 serving

SAAGWALLA DHAL

Saagwalla Dhal image

This recipe is unusual as it calls for the use of Moong dhal(mung beans), it is full of nutrients, so healthy. Serve with rice, a meat dish and Mrs MMs.pota to and bean bhaji for a substantial meal.

Provided by Brian Holley

Categories Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

6 ounces mung beans
2 tablespoons butter
1 large onion, sliced
1 fresh green chili, sliced lengthwise
2 cinnamon sticks, broken into pieces
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/4 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
2 ripe tomatoes, skinned and chopped
20 fluid ounces warm water
2 tablespoons cooking oil
1/2 teaspoon black mustard seeds
3 garlic cloves, chopped
2 dried red chilies, chopped
4 ounces frozen spinach, defrosted

Steps:

Wash and soak the moong dhal in plenty of water and leave to stand for 11/2 hours. Drain well.
Melt the butter over medium heat and fry the onions, green chilli, and cinnamon, till the onions are light brown.
Add the turmeric and garam masala, stir well.
Add the dhal, chilli powder and salt. stir and cook for 3 minutes.
Add the water and tomatoes, bring to the boil and cook covered for 30 minutes.
Defrost the spinach.
Heat the oil over medium heat and fry the mustard seeds till they start to pop.
Add the garlic and allow to just brown, add the dried chillies and spinach, stir well, cover the pot and cook for 5 minutes.
Add the spinach to the dhal cover and cook over pow heat for 10 minutes Stirring from time to time.
Serve.

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

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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