*  Exported from  MasterCook  *
 
                               SAAGWALLA DHAL
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indian                           Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       oz           Skinless split moong dhal or
                         -yellow split peas
    2       tb           Heaped ghee
    1       lg           Onion fine sliced
    1                    Fresh green chili
    2                    Cinnamon sticks, broken up.
      1/2   ts           Turmeric
      1/2   ts           Garam masala
      1/4   ts           Chilli powder
    1       t            Salt to taste
    1       t            Ground cumin
    2                    Ripe tomatoes, skinned,
                         -chopped
   20       oz           Warm water (Brit pint)
    2       tb           Cooking oil
      1/2   ts           Mustard seeds
    2                    Or 3 cloves garlic, fine
                         -chopped
    1                    Or 2 dried hot chillies
                         -coarsely chopped
    4       oz           Frozen or 10 oz fresh
                         -spinach, finely chopped.
 
   1) Wash and soak the dhal for 2 hours and drain well.
   
   2) Melt ghee over medium heat in a non-stick pan and
   fry the onions, green chilli and cinnamon until onions
   are slightly browned, about 6 to 8 minutes.
   
   3) Add the turmeric and garam masala, stir and mix
   well.
   
   4) Add the dhal, chilli powder and salt, stir and fry
   for 8 to 10 minutes over a low heat.
   
   5) Add the cumin and tomato, stir and cook for 3 to 4
   minutes.
   
   6) Add the water, bring to the boil, cover and simmer
   for 30 to 35 minutes, stirring occasionally.
   
   7) Meanwhile, heat the oil over a medium heat and fry
   the mustard seeds until they pop.
   
   8) Add the garlic and allow it to turn slightly brown.
   
   9) Add the dried red chillies, then the spinach, stir
   and mix thoroughly. Cover the pan and simmer for 5
   minutes.
   
   10) Add the spinach to the dhal, cover and cook over a
   low heat for 10 minutes, stirring occasionally. Remove
   pan from heat.
   
   Serve with rice, parathas/rotis. Kebabs, tandoori
   chicken accompany well.
   
   Variation. Use chunky cauliflower florets instead of
   spinach - less preparation.
   
   From - Complete Indian Cookbook. Mridula Baljekar ISBN
   0 86283 802 9.
  
 
 
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