Dal Saag

A simple yellow split lentil dish simmered until soft, then tempered with aromatic spices and fresh spinach.

Vegetarian Vegan Healthy Dinner Gluten Free Lentils

Estimated Nutrition

Calories

567.9

kcal / serving

1135.8 kcal total

Carbs

78.2g

per serving

156.4 g total

Fat

16.1g

per serving

32.2 g total

Protein

29.2g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

LegumesPulses

225

Moong Daal

yellow split lentils

Liquids

750

Water

NutsSeeds

tsp

Black Mustard Seeds

0.25

tsp

Ground Turmeric

0.25

tsp

Ground Cumin

0.25

tsp

Asafoetida

or fennel seeds

piece

Curry Leaves

OilsFats

tbsp

Sunflower Oil

or vegetable oil

Vegetables

tbsp

Ginger

fresh, grated

piece

Green Chillies

de-seeded and chopped

100

Spinach

piece

Spring Onions

trimmed and chopped

Method

Combine lentils and 750ml water in a saucepan and bring to a boil.

Reduce heat and simmer for approximately one hour until lentils are soft.

Heat oil in a large pan and fry mustard seeds, turmeric, cumin, asafoetida, ginger, chillies, and curry leaves for 2-3 minutes.

Add cooked lentils to the spiced pan and stir in spinach and spring onions.

Heat for two additional minutes, season to taste, and serve.