Saibhajispinach With Lentil A Classic Indiansindhi Dish Recipes

INDIAN LENTILS AND SPINACH

Steps:

• Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
• Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
• Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
• Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.

LENTILS AND SPINACH

Steps:

• Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
• Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
• Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

LENTILS WITH SPINACH

Steps:

• In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15 to 20 minutes. Drain, discarding bay leaf.
• Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Taste, and adjust for seasoning. Use a slotted spoon to transfer to serving bowls.

SAIBHAJI(SPINACH WITH LENTIL)-A CLASSIC INDIAN(SINDHI) DISH.

Steps:

• In A Bowl mix chanadal with 2 cups water rinse dal using your hand to get rid of any starch or residue on dal two to three times changing and rinsing out the water.Than let it soak in 2 cups water for 30 minutes.Set it aside.
• Grease A stockpot bottom with 2 teaspoon oil,spread a layer of onions,top with a layer of just chanadal(Not the Water),top that with layer of diced tomatoes,repeat layers until finished.Add Ginger,Cayenne pepper or Serrano chillies,salt,turmeric powder and thawed spinach and Dill(if you are using it).Add the water in which dal (Lentils)was soaked,add more water if needed to bring water level just above the level of ingredients.Cover cook on medium high for 35-40 minutes.
• Uncover the pot give a thorough stir,check if lentil is so tender that it could be mashed easily,if not add water if needed,stir cook for another 10-15 minutes on medium heat.Uncover,using a whisk mash every thing gently not to make a paste just to crumble lentil a bit.Taste add salt,pepper if needed,add mango powder or lime juice,mix it well,lower the heat to low.
• In a frying pan heat the remaining 2 teaspoon oil on medium high,add garlic.
• stirring until garlic golden brown but not burnt(As burnt garlic will give bitter taste),add it to the main dish,stir,heat it covered half way on medium high heat until water has evaporated. Serve with Basmati Rice,Chapati with side of peeled and sliced radishes.(In India we seve it with Muli).