Daal Saag
2012-04-30- Cuisine: Pakistani
- Course: Breakfast
- Skill Level: Intermediate
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Related Recipes:
Palak Dal “spinach and lentils” recipe. This Indian dish is high in fiber and nutrition.
Ingredients
- Green Chillies: 2
- Ginger: 2 tbsp grated
- Spring Onion: 2 (trimmed and chopped)
- Curry Leaves: 8
- Water: 750ml
- Moong Daal: 225g
- Vegetable oil: 3 tbsp
- Ground Turmeric: ¼ tsp
- Fennel seeds: ¼ tsp
- Spinach: 100g
- Ground Cumin: ¼ tsp
- Black Mustard Seeds: 1 tsp
Method
Step 1
Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. Reduce the heat then simmer for 30 minutes.
Step 2
Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes.
Step 3
when the daal is cooked add to the pan and stir in the spinach and spring onions.
Step 4
Heat for a further two minutes, season, then serve.