Recipe Category
Delicious Indian dish, also called Saagwalla Dal. Adapted from The World Vegetarian Cookbook.
Preparation time
20Minutes
Cooking Time
60Minutes
Number of Servings
4
Ingredients
6 oz skinless split moong daal or yellow split peas
2 T vegan butter
1 large onion, finely sliced
1 fresh green chili, sliced lengthwise
2 cinnamon sticks, broken up into 2-3 pieces
1/2 tsp turmeric
1/2 tsp garam masala
1/4 tsp chili powder
1 tsp salt
1 tsp ground cumin
2 ripe tomatoes, peeled and chopped
1 pint warm water
2 T oil
1/2 tsp mustard seeds
2-3 cloves garlic, finely chopped
1/2 dried red chilies, coarsely chopped
10 oz fresh spinach, finely chopped
Recipe Steps
Wash the daal and soak for 1.5 to 2 hours. Drain well.
Melt the butter in a nonstick skillet. Add the onions, chili, and cinnamon. Fry for 6-8 minutes.
Add the turmeric and garam masala. Stir and mix well.
Add the daal, chili powder, and salt. Stir and fry for 8-10 minutes over low heat.
Add the cumin and tomato. Stir and cook for 3-4 minutes.
Add the water, bring to a boil. Cover and simmer for 30-35 minutes.
Meanwhile, heat the oil over medium heat and fry the mustard seeds until they pop. Add the garlic and allow it to brown slightly.
Add the dried chilies and spinach. Cover the pan and simmer for 5 minutes.
Add the spinach mixture to the daal. Cover and cook over low heat for 10 minutes, stirring occassionally. Remove the pan from heat and serve.