Saagwalla Dhal Food

SAAGWALLA DHAL

Saagwalla Dhal image

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

Ingredients

6 ounces mung beans
2 tablespoons butter
1 large onion, sliced
1 fresh green chili, sliced lengthwise
2 cinnamon sticks, broken into pieces
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/4 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
2 ripe tomatoes, skinned and chopped
20 fluid ounces warm water
2 tablespoons cooking oil
1/2 teaspoon black mustard seeds
3 garlic cloves, chopped
2 dried red chilies, chopped
4 ounces frozen spinach, defrosted

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.

SPICY INDIAN DAHL

Spicy Indian Dahl image

A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.

Provided by Rachel

Categories World Cuisine Recipes Asian Indian

Yield 6

Number Of Ingredients 13

Ingredients

1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste

Steps:

Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.6 g, Fat 5.7 g, Fiber 12.7 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 11.5 mg, Sugar 5.5 g

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