Saagwalla Dhall Recipes

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.

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.

Steps:

• Wash lentils till the water runs clear.
• Drain the lentils.
• Place lentils in pan with the water, salt, turmeric, onion, garlic and chillis.
• Cook till the lentils are soft and sloppy.
• Heat the oil in a separate pan, fry the cumin seeds till they start to pop, add the garlic and cook 30 seconds.
• Serve the lentils with the fried garlic and cumin seeds poured over them.