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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 306.0
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 133.2 mg
  • Total Carbs: 46.4 g
  • Dietary Fiber: 22.7 g
  • Protein: 19.0 g

View full nutritional breakdown of Saag Dal (01/03/2010) calories by ingredient
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Saag Dal (01/03/2010)

Submitted by: ILIKEPUPPIES

Introduction

Vegan curry with a little heat and lots of fiber Vegan curry with a little heat and lots of fiber
Number of Servings: 6

Ingredients

    3c water
    2c dry lentils
    1 package frozen chopped spinach
    1.5c crushed tomatoes
    1 small onion, chopped
    3 cloves garlic, finely chopped
    1 tsp ginger root, minced
    1 habanero pepper, chopped (optional)
    2 tbsp olive oil
    2 tbsp garam masala
    1 tbsp ground cumin
    1 tbsp turmeric
    1 tsp cumin seed

Directions

NB: soaking the dry lentils can reduce your cooking time from about 40 minutes to about 20 minutes. Just soak for about an hour before cooking.

Put frozen spinach and lentils in a large saucepan. Add 3c water. Add 1.5tbsp garam masala. Bring to a boil, then reduce heat, cover, and simmer.

In a separate pan, sautee onion in half the oil until it is golden brown. Add garlic and ginger (and, if desired, chopped habanero pepper) and cook about 2 minutes, stirring frequently. DO NOT BURN THE GARLIC. Add remaining garam masala, ground cumin, and turmeric. Cook about 2 more minutes, stirring frequently. Dump all this stuff into the lentils and spinach.

Wipe the second pan clean and, in remaining oil, lightly toast cumin seeds until they are medium-brown and fragrant.

Add these to the pot.

Give it about 10 more minutes for the flavors to percolate, or however long it takes your lentils to cook. (Again, YMMV depending on whether you soaked them.)

This recipe is better the next day.

Number of Servings: 6

Recipe submitted by SparkPeople user ILIKEPUPPIES.






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