One of the increasingly regular meals chez Magnon, is Dahl Saag; a very simple dish of lentils (dahl) and spinach (saag). And the good thing is, that the ingredients are in everyone's cupboard.
Once the lentils have been cooked and drained, I add roughly chopped spinach (actually I use chard), a small tub of yoghurt, about 2 tsps of garam masala and 1 of curry powder, the juice of half a lemon, and maybe half a chicken stock cube. This is then reheated until the spinach is cooked. The finished dish should be the consistency of fluid porridge.
Serve with basmati rice, and your favourite Indian pickles. A fabulous tasty meal, very few calories, and as cheap as chips..... What more could you want; I love it.
Thanks, a quick and simple meal. They are usually the best.
ReplyDeleteThat does look good - I have always enjoyed dahl.
ReplyDeleteNice one!
ReplyDeletefrom your new follower Gill
Hello FID; I'm very impressed by your hens egg-laying. We only have a couple now, and they're pretty useless.
ReplyDeleteMove over Mary berry
ReplyDeleteLeave out the grated hen and that would be splendid. Dahls are splendid things - a million Dahleks can't be wrong.
ReplyDeleteYum ~ will try this one.
ReplyDeleteWhat are the round lumps in it - chickpeas?
ReplyDeleteI don't know. I had to borrow the picture because my own one 'steamed-up'. My finished result looked exactly the same (without the lumps).
DeleteGood idea! I Have some pretty red lentils in the pantry right now and there is still some chard in the garden. We will have some this weekend. Thanks for the inspiration.
ReplyDeleteWill be trying this at weekend as have some friends over for dinner.
ReplyDeletelooks delicious.
ReplyDeleteIt looks wonderful and I am going to print this out and try it.
ReplyDeleteNah - not for me. Not unless I was really, really hungry. Although I might try it if someone cooked it for me...
ReplyDeleteIt does sound as if one's eating 'sack cloth and ashes', but it's very good. Several million Indians can't be wrong!
DeleteMy last job I had an Indian Site Foreman who I quickly promoted to be my 2ic. We both loved food and took turns cooking. Because he was a Catholic (yes, I was surprised too), there was no meat on Fridays so he would cook dishes like these. They were fanstastic and. suitably spiced with extra local chillie, they were brilliant as a spread on fresh bread the following morning.
ReplyDeleteI usually put a dollop in the microwave the following morning. Makes a good kick-start breakfast.
DeleteI think I might try this.....looks and sounds lovely.
ReplyDeleteI always feel that it's cheating to use curry powders especially when the spices are so readily available!
ReplyDeleteIt sounds like a very comforting dish...healthy too!
ReplyDelete"The finished dish should be the consistency of fluid porridge."
ReplyDeleteGawd, for some odd reason that sentence pleases the hell out of me.