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| Dahl Shaag (Lentils And Spinach) Recipe |
Category: Appetizers
Rating:
3.88
Servings: 1
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Ingredients
1 1/2 cup mixed dahl, lentils, split
1 peas, etc.
1 lb spinach
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon chili powder
2 tablespoon ghee -- --or -- vegetable
1 oil
1 onion -- finely chopped
1/2 teaspoon cumin seed
1 teaspoon mustard seed
1 teaspoon garam masala -- * see
1 recipe
Directions: How to Cook Dahl Shaag (Lentils And Spinach)
Wash the dahl and soak in water. In a large saucepan, put 3 cups of water on to boil. Wash, drain and chop the spinach finely. When the water boils add the drained dahl, salt turmeric and chili powder. Return to the boiling water and cook 5 minutes. Stir in the spinach and begin cooking over medium heat. Meanwhile, heat the ghee in a skillet. Fry the onion, cumin and mustard seed until the onions is golden. Stir this into the cooking dahl and spinach. Add the garam marsala. Cook over low heat until the dahl is is soft and the moisture is almost gone. If it gets too dry soon, add a small quantity of water form time to time.
Serves 4.
Recipe By :
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Recent comments on this recipe:
 | | james smith writes:
it was not good
Posted on 12 Jan 2010, 14:51 ET
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| EatWell4Living.com writes:
Great recipe, thank you for sharing this recipe. Love it.Easy recipe,
thanks. EatWell4Living.com
Posted on 19 Apr 2011, 18:33 ET
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