Dahl Shaag (Lentils & Spinach) Ingredients
1 1/2 cup mixed dahl, lentils, split
1 peas, etc.
1 lb spinach
1 tsp salt
1/2 tsp turmeric
1/2 tsp chili powder
2 tbsp ghee -- --or -- vegetable
1 oil
1 onion -- finely chopped
1/2 tsp cumin seed
1 tsp mustard seed
1 tsp garam masala -- * see
1 recipe
Dahl Shaag (Lentils & Spinach) Directions
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 ghee 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.
Recipe By :
Serves: 1
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