(Lentils And Spinach)
Serving Size: 1
Wash the dahl and soak in water.
- 1 1/2 Cups Mixed Dahl, Lentils, Split Peas, Etc.
- 1 Pound Spinach
- 1 Teaspoon Salt
- 1/2 TeaspoonTurmeric
- 1/2 Teaspoon Chili Powder
- 2 Tablespoonsoil/margarine--or-- vegetable oil
- 1 Onion finely chopped
- 1/2 Teaspoon Cumin Seed
- 1 Teaspoon Mustard Seed
- 1 Teaspoon Garam Masala* see recipe
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
Return to the boiling water and cook 5 minutes.
Stir in the spinach and begin cooking over medium heat.
Meanwhile, heat the oil/margarine 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
If it gets too dry soon, add a small quantity of water form time