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| Home -> [Central Asian, Indian, Side-dishes, Spinach, Vegetables] -> [Dahl shaag (lentils and spinach) Recipe] |
Dahl shaag (lentils and spinach)
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Central Asian, Indian, Side-dishes, Spinach, Vegetables |
Rating: |
no rating. |
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Ingredients:
| 1 1/2
| cup | Mixed dahl, lentils, split p | | 1
| lbs | Spinach | | 1
| tsp | Salt | | 1/2
| tsp | Turmeric | | 1/2
| tsp | Chili powder | | 2
| tbsp | Ghee, --or -- vegetable oil | | 1
| | Onion, finely chopped | | 1/2
| tsp | Cumin seed | | 1
| tsp | Mustard seed | | 1
| tsp | Garam masala, * see recipe |
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Procedures:
| 1 | Wash the dahl and soak in water. | | 2 | In a large saucepan, put 3 cups of water on to boil. | | 3 | Wash, drain and chop the spinach finely. | | 4 | When the water boils add the drained dahl, salt turmeric and chili powder. | | 5 | Return to the boiling water and cook 5 minutes. | | 6 | Stir in the spinach and begin cooking over medium heat. | | 7 | Meanwhile, heat the ghee in a skillet. | | 8 | Fry the onion, cumin and mustard seed until the onions is golden. | | 9 | Stir this into the cooking dahl and spinach. | | 10 | Add the garam marsala. | | 11 | Cook over low heat until the dahl is is soft and the moisture is almost gone. | | 12 | If it gets too dry soon, add a small quantity of water form time to time. | | 13 | serves 4. |
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