Saagwalla Dhall Recipe

Name: Saagwalla Dhall
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces canned lentils or 8 ounces split peas; 3 ounces ghee; 1 onion, sliced; 1 fresh green chile, seeded and chopped; 2 pieces cinnamon sticks; 1/2 teaspoon turmeric; 1/2 teaspoon garam masala; 1/4 teaspoon chili powder; 1 teaspoon salt; 1 teaspoon ground cumin; 2 tomatoes, chopped; 1/2 pint water; 2 tablespoons oil; 1/2 teaspoon black mustard seeds; 2 dried red chilies, chopped; 3 garlic cloves, chopped; 4 ounces frozen spinach

Servings: persons

8 ounces canned lentils or 8 ounces split peas
3 ounces ghee
1 onion, sliced
1 fresh green chile, seeded and chopped
2 pieces cinnamon sticks
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/4 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
2 tomatoes, chopped
1/2 pint water
2 tablespoons oil
1/2 teaspoon black mustard seeds
2 dried red chilies, chopped
3 garlic cloves, chopped
4 ounces frozen spinach

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.
3
Add the cumin and tomato and cook for 5 minutes.
4
Add just enough water to prevent the lentils sticking to the pan. Cook for 5 minutes.
5
In a small pan heat the oil and fry the mustard seeds and garlic for 2 minutes.
6
Add the spinach and dried red chillies cover the pan and cook for 3 minutes
7
Mix the spinach with the dhall and serve.
8
This dish freezes well in you have any left over.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 ounces canned lentils or 8 ounces split peas, 3 ounces ghee, 1 onion, sliced, 1 fresh green chile, seeded and chopped, and more.

Yes, Saagwalla Dhall falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saagwalla Dhall

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