Recipe CookBook

Saagwalli Dal

Serves 6

Ingredients:

6 oz Skinless split moong dal or yellow split peas

2 tb Heaped ghee

1 lg Onion fine sliced

1 Fresh green chili

2 Cinnamon sticks, broken up.

1/2 ts Turmeric

1/2 ts Garam masala

1/4 ts Chilli powder

1 t Salt to taste

1 t Ground

2 Ripe tomatoes, skinned,

-chopped

20 oz Warm water (Brit pint)

2 tb Cooking oil

1/2 ts Mustard seeds

2 Or 3 cloves garlic, fine

-chopped

1 Or 2 dried hot chillies

-coarsely chopped

4 oz Frozen or 10 oz fresh spinach, finely chopped.

Preprep Time: 2 hours

Preparation Time: 1-1.5 hours

Method:

1-Wash and soak the dal for 2 hours and drain well.

2-Melt ghee over medium heat in a non-stick pan n fry the onions, green chilli and cinnamon until onions are slightly browned, about 6 to 8 minutes.

3-Add the turmeric and garam masala, stir and mix well.

4-Add the dal, chilli powder and salt, stir and fry for 8 to 10 minutes over a low heat.

5-Add the /var/www/hin and tomato, stir and cook for 3 to 4 minutes.

6-Add the water, bring to the boil, cover and simmer for 30 to 35 minutes, stirring occasionally.

7-Meanwhile, heat the oil over a medium heat and fry the mustard seeds until they pop.

8-Add the garlic and allow it to turn slightly brown.

9-Add the dried red chilies, then the spinach, stir and mix thoroughly. Cover the pan and simmer for 5 minutes.

10-Add the spinach to the dal, cover and cook over alow heat for 10 minutes, stirring occasionally. Remove pan from heat.

Serve with rice, parathas/rotis. Kebabs, tandoori chicken accompany well.