Guest guest Posted February 3, 2002 Report Share Posted February 3, 2002 Rose Elliot's spinach, red lentils, Indian spices, onion (4 pts) to try * Exported from MasterCook * Spinach Dal Recipe By :Rose Elliot Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons peanut oil 2 onions -- peeled and finely chopped 1 green chili pepper 2 garlic cloves -- peeled and minced 2 teaspoons ground cumin 1/4 teaspoon ground turmeric 3 cardamom pods -- (3-4) 1/2 cup red lentils 1 pound spinach salt and freshly ground black pepper Heat the oil in a large saucepan, add the onions, and cook gently, covered, for 10 minutes. Meanwhile halve the chili and scoop out the seeds, then slice the chili. (Avoid touching your face while you are preparing the chili, and wash your hands afterwards - the strong juice can burn your skin.) Add the chili to the onion, along with the garlic, cumin, and turmeric. Crush the cardamom pods, and add to the saucepan. Stir and let cook for a moment or two, then add the lentils and pour in 2 cups of water. Bring to a boil, cover, and simmer gently for 20-30 minutes, or until the lentils are very soft. When the lentils are nearly done, wash the spinach thoroughly in 2-3 changes of water and remove any tough stems. Put the spinach into a dry saucepan and cook over moderately high heat until the leaves have wilted and the spinach is tender and much reduced in size - about 7 minutes. Drain well in a colander. Add the spinach to the lentils, mixing well and seasoning with salt and pepper. Serve the dal at once or reheat when needed; it's also very good the next day. Description: " red lentils, Indian spices, onion, spinach (4 pts) " Source: " 1986 Vegetarian Mother and Baby Book " S(VegRecipes): " Hanneman (kitpath) on 03-Feb-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 8g Fat (31.5% calories from fat); 12g Protein; 27g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 97mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat. NOTES : Adapted from Elliot's book The Classic Vegetarian, this is packed with iron. Serve it with brown rice and Tomato and Cilantro Salsa. Suitable for freezing. Serves 2-4 adults Nutr. Assoc. : 0 0 0 0 0 0 253 0 0 0 .. =^..^= PatH http://home.earthlink.net/~kitpath/ Link to mastercook resource network, recipes, more 31Jan2002: COVERS for cookbooks; tested recipes Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.