Saagwalla Dhall

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.