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Dahl Shaag (Lentils and Spinach)
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Dahl Shaag (Lentils and Spinach) Ingredients
1 1/2 c Mixed Dahl,
Lentil
s, Split
Oil
Peas, Etc.
1
Onion
-- finely chopped
1 lb
Spinach
1/2 ts
Cumin
Seed
1 ts
Salt
1 ts
Mustard
Seed
1/2 ts
Turmeric
1 ts Garam
Masa
la -- * see
1/2 ts
Chili Powder
Recipe
2 tb Ghee -- --or -- vegetable
Instructions for 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 : From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Spinach
Cuisine:
Indian
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Ingredient Insight - look inside this recipe
Chili Powder
Cumin
Lentil
Masa
Mustard
Onion
Salt
Spinach
Turmeric
Appetizers
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Mustard
Onion
Peas
Spinach
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