Saagwalla Dhall

Recipe by Brian Holley
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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