Saagwalla Dhall

Name: 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

17 ingredients

8 steps

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

Directions

1

Melt the ghee in a large pan and fry the onions,green chilli and cinnamon till the onions are lightly browned.
2

Add the turmeric and garam masala, stir and add the lentils, chilli powder and salt.
3

Add the cumin and tomato and cook for 5 minutes.
4

Add just enough water to prevent the lentils sticking to the pan. Cook for 5 minutes.
5

In a small pan heat the oil and fry the mustard seeds and garlic for 2 minutes.
6

Add the spinach and dried red chillies cover the pan and cook for 3 minutes
7

Mix the spinach with the dhall and serve.
8

This dish freezes well in you have any left over.