Saagwalla Dhal

Name: Saagwalla Dhal
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 6 oz mung beans; 2 tbsp butter; 1 large onion; 1 fresh green chili; 2 cinnamon sticks; 0.5 tsp ground turmeric; 0.5 tsp garam masala; 0.25 tsp chili powder; 1 tsp salt; 1 tsp ground cumin; 2 ripe tomatoes; 20 fl_oz warm water; 2 tbsp cooking oil; 0.5 tsp black mustard seeds; 3 garlic cloves; 2 dried red chilies; 4 oz frozen spinach

Mung beans, tomatoes and red chilies come together in this South Asian dal, fragrant with chilli and cinnamon and simmered on the stove.

1 hr 15 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 65 min · 75 min total
Difficulty: medium

1
Wash and soak the moong dhal in plenty of water and leave to stand for 11/2 hours. Drain well.
120 min
2
Melt the butter over medium heat and fry the onions, green chilli, and cinnamon, till the onions are light brown.
3
Add the turmeric and garam masala, stir well. Add the dhal, chilli powder and salt. stir and cook for 3 minutes.
3 min
4
Add the water and tomatoes, bring to the boil and cook covered for 30 minutes. Defrost the spinach.
30 min
5
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.
5 min
6
Add the spinach to the dhal cover and cook over pow heat for 10 minutes Stirring from time to time. Serve.
10 min