Saag With Toor Dhal Recipe
Ingredients
| Spinach leaves | 500 Gram, blanched | |
| Toor | 50 Gram | |
| Corn oil | 4 Tablespoon | |
| 1 x 425 g (14 oz) can tomatoes | ||
| 1 teaspoon ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Ground coriander | 1 1/2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Red chillies | 2 , chopped | |
| Coriander | 2 Tablespoon, chopped | |
Directions
Blanch the spinach in boiling water for about 3 minutes.
Drain and squeeze out any excess liquid and set aside.
Wash the toor dhaal and cook in lightly salted boiling water until soft but not mushy.
Drain and set aside.
Heat the oil in a karahi or a deep frying pan over a low heat and while it is heating mix the tomatoes and their juice, ginger, gartic, coriander, ground cumin, chilli powder and lemon juice together in a bowl.
Pour the mixture into the oil and fry for at least 5-7 minutes.
Once the sauce has thickened add the spinach and cook, stirring occasionally, for 5-7 minutes.
Pour in the toor dhaal, the red chillies and fresh coriander.
Serve hot with rice or chapatis.
Drain and squeeze out any excess liquid and set aside.
Wash the toor dhaal and cook in lightly salted boiling water until soft but not mushy.
Drain and set aside.
Heat the oil in a karahi or a deep frying pan over a low heat and while it is heating mix the tomatoes and their juice, ginger, gartic, coriander, ground cumin, chilli powder and lemon juice together in a bowl.
Pour the mixture into the oil and fry for at least 5-7 minutes.
Once the sauce has thickened add the spinach and cook, stirring occasionally, for 5-7 minutes.
Pour in the toor dhaal, the red chillies and fresh coriander.
Serve hot with rice or chapatis.
Chef
