Saagwalla Dhall
![photo by Brian Holley](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/20/58/95/pic1R89Zs.jpg)
photo by Brian Holley
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4
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
- 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.
Questions & Replies
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Reviews
-
Yum, yum and yum! We loved this dish, served with Recipe #25587. I cut back on the fat, using half the amount of ghee and oil called for, and that worked fine. I wasn't paying attention and added a full teaspoon of turmeric, but that didn't matter either. Step 6 mentions dried red chillies. These aren't noted in the ingredients, so I guessed and added two. So easy to make and so delicious. I always enjoy your recipes Brian. Thanks for posting.
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