Mughni Dhall & Pateria

CREDITS

Shaheda

INGREDIENTS

1-2 cups dhall (lentils) soaked and rinsed (keep aside)2 Cup baby spinach washed  drained and chopped2 large tomatoes blended 1 onion sliced fine1 teaspoon Whole jeera seeds1/2 teaspoon Black mustard seeds2 while green chillies slit1 teaspoon Turmeric Salt to taste1 teaspoon Dhana1 teaspoon Chicken spice1 teaspoon red chillies course 1 teaspoon red chilli powder2 teaspoon red ginger garlic masala1 teaspoon crushed fresh garlic½ teaspoon crushed fresh gingerGreen dhania (coriander) chopped for garnishing

METHOD

In a pot, heat oil. Add in the onions, whole jeera seeds, mustard seeds and whole slit green chillies - allow onions to cook until goldenAdd in spices and masalas and cook for a further 5 minutesAdd in tomatoes and cook for 5mins, thereafter add in the dhall (lentils) and water. Allow to cook until dhall (lentils) is soft.Lastly Add in the spinach and cook until doneAdjust seasoning Garnish with green dhania (coriander) Serve with roti, onion and vinegar salad and fried Pateria (Yam leaves (Madumbi Plant))

INFO & TIPS

2-3t methi masala can be added with the spices

POSTED ON

15 Mar 2022

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