Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Dahl Shaag (lentils And Spinach) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Cup(s) Mixed Dahl, Lentils Split
Peas, Etc.
1 Pound(s) Spinach
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Turmeric
1/2 Teaspoon(s) Chili powder
2 Tablespoon(s) Ghee, or vegetable
1 Onion, finely chopped
1/2 Teaspoon(s) Cumin seed
1 Teaspoon(s) Mustard seed
1 Teaspoon(s) Garam Masala, * see
Wash the dahl and soak in water. In a large saucepan, put 3 cups
ofwater on to boil. Wash, drain and chop the spinach finely. When
thewater boils add the drained dahl, salt turmeric and chili powder.
Returnto the boiling water and cook 5 minutes. Stir in the spinach and
begincooking over medium heat. Meanwhile, heat the ghee in a skillet.
Fry theonion, cumin and mustard seed until the onions is golden. Stir
this intothe cooking dahl and spinach. Add the garam marsala. Cook over
low heatuntil the dahl is is soft and the moisture is almost gone. If
it getstoo dry soon, add a small quantity of water form time to
time.Serves 4.Recipe By :From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 494
Calories From Fat: 233
Total Fat: 26.6g
Cholesterol: 0mg
Sodium: 3983.5mg
Potassium: 1662.3mg
Carbohydrates: 54.8g
Fiber: 20.4g
Sugar: 19.1g
Protein: 21.7g

Scale this recipe to Servings [?]