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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

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