Saagwalla Dhall Recipes
SAAGWALLA DHALL
Spiced dhall with spinach, full of flavour and goodness and colour. For ease of cooking use canned cooked lentils and frozen spinach. Serve with chicken curry dishes.
Provided by Brian Holley
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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 Facts : Calories 367.7, Fat 29.1, SaturatedFat 14.3, Cholesterol 54.9, Sodium 619.1, Carbohydrate 22.4, Fiber 7.7, Sugar 6, Protein 8.2
SAAGWALLA DHAL
This recipe is unusual as it calls for the use of Moong dhal(mung beans), it is full of nutrients, so healthy. Serve with rice, a meat dish and Mrs MMs.pota to and bean bhaji for a substantial meal.
Provided by Brian Holley
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Wash and soak the moong dhal in plenty of water and leave to stand for 11/2 hours. Drain well.
- Melt the butter over medium heat and fry the onions, green chilli, and cinnamon, till the onions are light brown.
- Add the turmeric and garam masala, stir well.
- Add the dhal, chilli powder and salt. stir and cook for 3 minutes.
- Add the water and tomatoes, bring to the boil and cook covered for 30 minutes.
- Defrost the spinach.
- Heat the oil over medium heat and fry the mustard seeds till they start to pop.
- Add the garlic and allow to just brown, add the dried chillies and spinach, stir well, cover the pot and cook for 5 minutes.
- Add the spinach to the dhal cover and cook over pow heat for 10 minutes Stirring from time to time.
- Serve.
PUNJABI SUKHA URAD DAL
This is a very comforting dal for a cold day. Urad dal is stickier and heavier than other dals, so this is a thick-style dal. Serve with fresh phulkas with some chopped onion, tomato, and cucumber (kheera) salad on the side for crunch.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place the lentils into a large container and cover with several inches of cool water; let soak 4 hours to overnight. Drain and rinse.
- Heat the oil in a heavy-bottomed sauce pan over medium heat; cook the onion, green chile peppers, garlic, and ginger in the hot oil until the onions are golden brown, about 5 minutes. Stir the lentils into the onion mixture with 1 cup water; season with salt. Reduce heat to low and simmer until the lentils are tender, about 30 minutes. Stir the tomato, garam masala, and turmeric into the mixture. Cook until the lentils are cooked through, about 10 minutes more. Garnish with the cilantro to serve.
Nutrition Facts : Calories 277.2 calories, Carbohydrate 39.8 g, Fat 7.9 g, Fiber 2.1 g, Protein 13.8 g, SaturatedFat 1.1 g, Sodium 31.4 mg, Sugar 4.7 g
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