Best 4 Saagwalla Dhal Recipes
**Saagwalla Dhal: A Culinary Journey to Punjab's Culinary Heritage**
Embark on a culinary adventure to the vibrant heart of Punjab with Saagwalla Dhal, a symphony of flavors that pays homage to the region's rich culinary history. This delectable dish, which translates to "spinach curry lentils," is a harmonious blend of tender lentils, vibrant spinach, aromatic spices, and creamy yogurt, creating a symphony of textures and flavors that will tantalize your taste buds. Join us as we explore this traditional Punjabi recipe, along with three additional variations that offer unique twists on this classic dish. From a vegan-friendly version to a hearty slow-cooker adaptation, each recipe promises a culinary journey that celebrates the diverse culinary heritage of Punjab.
CHICKEN SAAGWALA
Steps:
- Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.
- Wilt fresh spinach by blanching in boiling water or steaming in microwave. Squeeze out excess water and puree spinach with green chilli, tomatoes, cooked onions and spices.
- Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.
- Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.
- Just before serving, drizzle cream over curry. Serve curry with naan bread and raita.
Nutrition Facts : Calories 534 kcal, ServingSize 1 serving
SAAGWALLA DHALL
Spiced dhall with spinach, full of flavour and goodness and colour. For ease of cooking use canned cooked lentils and frozen spinach. Serve with chicken curry dishes.
Provided by Brian Holley
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt the ghee in a large pan and fry the onions,green chilli and cinnamon till the onions are lightly browned.
- Add the turmeric and garam masala, stir and add the lentils, chilli powder and salt.
- Add the cumin and tomato and cook for 5 minutes.
- Add just enough water to prevent the lentils sticking to the pan. Cook for 5 minutes.
- In a small pan heat the oil and fry the mustard seeds and garlic for 2 minutes.
- Add the spinach and dried red chillies cover the pan and cook for 3 minutes
- Mix the spinach with the dhall and serve.
- This dish freezes well in you have any left over.
Nutrition Facts : Calories 367.7, Fat 29.1, SaturatedFat 14.3, Cholesterol 54.9, Sodium 619.1, Carbohydrate 22.4, Fiber 7.7, Sugar 6, Protein 8.2
HOW TO MAKE BRITISH INDIAN RESTAURANT STYLE CHICKEN SAAGWALA
Steps:
- Start with the spinach. In a food processor, blend the fresh spinach, green chillies and lemon juice together with just enough water or stock from your pre-cooked chicken so that it blends to a smooth paste. Set aside.
- Now heat the ghee or oil in a wok or large frying pan.
- Pour in the ginger and garlic pastes and fry for about 30 seconds.
- Add the cumin, coriander powder and chilli powder and stir to combine.
- When the spices begin to fill the room with their magnificent aroma, pour in the hot curry sauce and chicken pieces. Always add the curry sauce hot.
- Allow this to cook for about three to five minutes until the chicken is warmed through and the curry sauce is bubbling nicely.
- Now pour in the spinach mixture and stir it in. The red and bright green colours will look amazing together as the spinach and curry sauce blend.
- Cook for about another two minutes.
- Season with salt and pepper to taste and then check for seasoning. Sprinkle with the chopped coriander and garam masala and serve with white rice or naans.
SAAGWALLA DHAL
This recipe is unusual as it calls for the use of Moong dhal(mung beans), it is full of nutrients, so healthy. Serve with rice, a meat dish and Mrs MMs.pota to and bean bhaji for a substantial meal.
Provided by Brian Holley
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Wash and soak the moong dhal in plenty of water and leave to stand for 11/2 hours. Drain well.
- Melt the butter over medium heat and fry the onions, green chilli, and cinnamon, till the onions are light brown.
- Add the turmeric and garam masala, stir well.
- Add the dhal, chilli powder and salt. stir and cook for 3 minutes.
- Add the water and tomatoes, bring to the boil and cook covered for 30 minutes.
- Defrost the spinach.
- Heat the oil over medium heat and fry the mustard seeds till they start to pop.
- Add the garlic and allow to just brown, add the dried chillies and spinach, stir well, cover the pot and cook for 5 minutes.
- Add the spinach to the dhal cover and cook over pow heat for 10 minutes Stirring from time to time.
- Serve.
Tips:
- For a richer flavor, use homemade ghee or coconut oil instead of vegetable oil.
- If you don't have any tamarind paste, you can substitute lemon juice or apple cider vinegar.
- Add a teaspoon of garam masala to the dal for an extra layer of flavor.
- Garnish the dal with cilantro, green onions, or chopped nuts for a pop of color and freshness.
- Serve the dal with rice, roti, or naan bread.
Conclusion:
Saagwalla dhal is a delicious and healthy Indian dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Give this recipe a try and let us know what you think!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#curries #time-to-make #course #main-ingredient #cuisine #preparation #healthy #main-dish #beans #asian #indian #dietary #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #4-hours-or-less
You'll also love
