Saagwalla Dhall
Saagwalla Dhall is a hearty and nourishing Indian dish that combines protein-packed split yellow lentils with the vibrant goodness of fresh spinach, making it both wholesome and flavor-rich. Infused with aromatic spices like cumin, turmeric, and garam masala, this comforting recipe brings together sautéed onions, tomatoes, and earthy greens to create a luscious, velvety dal that's perfect for any meal. Topped with a fragrant cilantro garnish and a hint of citrus from fresh lemon slices, this dish pairs beautifully with steamed basmati rice, warm naan, or fluffy roti. With its quick prep time and rich combination of nutrients, Saagwalla Dhall is a must-try for anyone looking to enjoy the vibrant flavors of traditional Indian cooking.
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Recipe Information
Ingredients
- 1 cup Split yellow lentils (toor dal or moong dal)
- 2 cups Spinach (fresh, chopped)
- 4 cups Water
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 Green chilies (slit lengthwise)
- 2 tablespoons Ghee (or vegetable oil)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro leaves (chopped, for garnish)
- 1 Lemon (sliced, for serving)
Instructions
Wash the split yellow lentils thoroughly under running water until the water runs clear, and set them aside.
In a medium-sized pot, combine the lentils and 4 cups of water. Add 0.5 teaspoon of turmeric powder and 0.5 teaspoon of salt. Bring to a boil, then reduce the heat to medium-low and let it simmer. Cook the lentils uncovered for 20-25 minutes, or until they are soft and fully cooked. Stir occasionally to prevent sticking, and add more water if necessary.
While the lentils are cooking, heat 2 tablespoons of ghee (or oil) in a large skillet or pan over medium heat.
Add 1 teaspoon of cumin seeds to the hot ghee and let them sizzle for about 30 seconds, until fragrant.
Add the finely chopped onion to the pan and sauté for 5-7 minutes, or until the onion is golden brown.
Add the minced garlic, grated ginger, and green chilies. Cook for another minute until the raw aroma dissipates.
Stir in the chopped tomato and cook for 3-4 minutes, until the tomatoes soften and break down into the mixture.
Add 0.5 teaspoon of red chili powder and 0.5 teaspoon of garam masala. Stir well to coat the onion-tomato mixture with the spices.
Add the chopped spinach to the pan and cook for 2-3 minutes, or until wilted.
Once the lentils are cooked, pour them into the skillet with the spinach masala mixture. Mix well to combine.
Simmer the Saagwalla Dhall for 5-7 minutes on low heat to allow the flavors to meld together. Adjust salt as needed.
Garnish the dish with freshly chopped cilantro leaves and serve hot with lemon slices on the side.
Pair with steamed rice, naan, or roti for a satisfying meal.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 4.8 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
