Saagwalla Dhal Recipes

Steps:

• Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
• In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
• Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

Steps:

• Melt the ghee in a large pan and fry the onions,green chilli and cinnamon till the onions are lightly browned.
• Add the turmeric and garam masala, stir and add the lentils, chilli powder and salt.
• Add the cumin and tomato and cook for 5 minutes.
• Add just enough water to prevent the lentils sticking to the pan. Cook for 5 minutes.
• In a small pan heat the oil and fry the mustard seeds and garlic for 2 minutes.
• Add the spinach and dried red chillies cover the pan and cook for 3 minutes
• Mix the spinach with the dhall and serve.
• This dish freezes well in you have any left over.

Steps:

• Wash and soak the moong dhal in plenty of water and leave to stand for 11/2 hours. Drain well.
• Melt the butter over medium heat and fry the onions, green chilli, and cinnamon, till the onions are light brown.
• Add the turmeric and garam masala, stir well.
• Add the dhal, chilli powder and salt. stir and cook for 3 minutes.
• Add the water and tomatoes, bring to the boil and cook covered for 30 minutes.
• Defrost the spinach.
• Heat the oil over medium heat and fry the mustard seeds till they start to pop.
• Add the garlic and allow to just brown, add the dried chillies and spinach, stir well, cover the pot and cook for 5 minutes.
• Add the spinach to the dhal cover and cook over pow heat for 10 minutes Stirring from time to time.
• Serve.

Steps:

• Boil split peas in 2 cups of water until it comes to the boil.
• Add tumeric, 1 clove garlic, hot pepper and onion; cover, lower heat and cook until peas are tender; add more water if necessary.
• Add salt to taste and purée until mixture becomes thick. (Use a swizzle stick, Dhal Gutnee or your blender).
• Heat oil in a small pot; add cumin and remaining garlc and fry until brown.
• Pour in split peas mixture add pepper sauce to taste and stir well.
• Serve with hot rice or roti.
• Nice first food for baby - minus the hot pepper of course.

Steps:

• Wash lentils till the water runs clear.
• Drain the lentils.
• Place lentils in pan with the water, salt, turmeric, onion, garlic and chillis.
• Cook till the lentils are soft and sloppy.
• Heat the oil in a separate pan, fry the cumin seeds till they start to pop, add the garlic and cook 30 seconds.
• Serve the lentils with the fried garlic and cumin seeds poured over them.

Steps:

• In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently.
• Remove from pan and let cool.
• Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
• Over medium-high heat oil a soup pot, add onions and saute for 5 minutes.
• Add garlic and ginger and saute 5 more minutes.
• Add spices and salt, saute 5 minutes more.
• Add 4 cups of liquid (stock, water or broth) and stir to deglaze the pot.
• Add tomato paste and lentils.
• Bring to a boil then lower the heat a bit and simmer for 20 minutes.
• Add the tomatoes, lime juice and cilantro and more water if it looks to thick.
• Simmer 10 more minutes, or until lentils are completely tender.