Saagwalla Dhall
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
888
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).