SAAGWALLA DHAL
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
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.
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Aidan Ford
[email protected]This dhal was amazing! The lentils were cooked perfectly, and the spinach added a delicious flavor. I loved the addition of the spices, which gave the dish a nice kick. I served it with basmati rice and yogurt, and it was a perfect meal.
md Khorsad
[email protected]I'm always looking for new vegetarian recipes, and this one definitely hit the spot. The saagwalla dhal was flavorful and satisfying, and it was easy to make. I'll definitely be making this again.
Mohammad Wahdat
[email protected]This was a delicious and easy-to-make dish. I loved the combination of lentils and spinach, and the spices gave it a nice kick. I served it with basmati rice and yogurt, and it was a perfect meal.
robelyn Jebona
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The dhal is creamy and flavorful, and the spinach adds a nice pop of color. I like to serve it with basmati rice and naan.
Cat Mandu
[email protected]I'm not a huge fan of lentils, but I really enjoyed this dhal. The spinach and spices helped to balance out the flavor of the lentils, and the overall dish was very flavorful and satisfying.
abusaid said
[email protected]This was my first time making saagwalla dhal, and it was a success! The recipe was easy to follow and the dish turned out great. I especially liked the addition of fenugreek leaves, which gave the dhal a unique flavor.
MuRÿ¥AD GamiNG
[email protected]The saagwalla dhal was easy to make and packed with flavor. I loved the combination of lentils, spinach, and spices. I served it with basmati rice and yogurt, and it was a delicious and satisfying meal.
Samiul Islambd
[email protected]This recipe is a great way to use up leftover spinach. I had a bunch of spinach that was about to go bad, so I decided to try this recipe. I'm glad I did, because it was delicious! The dhal was creamy and flavorful, and the spinach added a nice touch
Tonia Agoro
[email protected]I followed the recipe exactly and it turned out perfectly. The dhal was creamy and flavorful, and the spinach added a nice pop of color and freshness. I served it with basmati rice and naan, and it was a hit with my family.
Rashid ali Baloch
[email protected]This saagwalla dhal was an absolute treat! The flavors were complex and incredibly satisfying. I especially loved the balance between the creamy lentils and the tangy spinach. It was a perfect dish for a weeknight dinner.