Saagwalla Dhall

Name: Saagwalla Dhall
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 8 oz canned lentils; 3 oz ghee; 1 onion; 1 fresh green chile; 2 piece cinnamon sticks; 0.5 tsp turmeric; 0.5 tsp garam masala; 0.25 tsp chili powder; 1 tsp salt; 1 tsp ground cumin; 2 tomatoes; 1 cup water; 2 tbsp oil; 0.5 tsp black mustard seeds; 2 dried red chilies; 3 garlic cloves; 4 oz frozen spinach

Lentils, tomatoes and red chilies come together in this South Asian dish, fragrant with chilli and cinnamon and cooked in a pan.

30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
Melt the ghee in a large pan and fry the onions,green chilli and cinnamon till the onions are lightly browned.
2
Add the turmeric and garam masala, stir and add the lentils, chilli powder and salt. Add the cumin and tomato and cook for 5 minutes.
5 min
3
Add just enough water to prevent the lentils sticking to the pan. Cook for 5 minutes. In a small pan heat the oil and fry the mustard seeds and garlic for 2 minutes.
4
Add the spinach and dried red chillies cover the pan and cook for 3 minutes. Mix the spinach with the dhall and serve.
3 min