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Dahl Saag
(Lentils And Spinach)
Serving Size: 1
- 1 1/2 Cups Mixed Dahl, Lentils, Split Peas, Etc.
- 1 Pound Spinach
- 1 Teaspoon Salt
- 1/2 TeaspoonTurmeric
- 1/2 Teaspoon Chili Powder
- 2 Tablespoonsoil/margarine--or-- vegetable oil
- 1 Onion finely chopped
- 1/2 Teaspoon Cumin Seed
- 1 Teaspoon Mustard Seed
- 1 Teaspoon Garam Masala* see recipe
Wash the dahl and soak in water.
In a large saucepan, put 3 cups of water on to boil.
Wash, drain and chop the spinach finely.
When the water boils add the drained dahl, salt turmeric and chili
powder.
Return to the boiling water and cook 5 minutes.
Stir in the spinach and begin cooking over medium heat.
Meanwhile, heat the oil/margarine in a skillet.
Fry the onion, cumin and mustard seed until the onions is golden.
Stir this into the cooking dahl and spinach.
Add the garam marsala.
Cook over low heat until the dahl is is soft and the moisture is
almost gone.
If it gets too dry soon, add a small quantity of water form time
to time.
Serves 4.
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