Red Greens? South Indian Style Dal-Saag
Red Greens? South Indian Style Dal-Saag

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, red greens? south indian style dal-saag. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Red Greens? South Indian Style Dal-Saag is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Red Greens? South Indian Style Dal-Saag is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook red greens? south indian style dal-saag using 15 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Red Greens? South Indian Style Dal-Saag:
  1. Get 3 cups amaranth red , washed, chopped finely (See Notes)
  2. Take 1 cup dal arhar (I prefer to use split and peeled mung and you can even use red masur)
  3. Prepare 2 onions , medium sized, peeled and thinly sliced
  4. Make ready 1 tomato lime tamarind , large, finely chopped or a small sized ball of - see Notes
  5. Take 6 cloves garlic finely chopped (I don't!) or less or none
  6. Make ready 1 ginger small piece chopped or julienned or ground peeled
  7. Prepare 1 teaspoon salt
  8. Take 1 tablespoon peanut oil
  9. Make ready 1 teaspoon mustard seeds
  10. Prepare Half teaspoon cumin seeds
  11. Take pinch fenugreek seeds
  12. Get pinch asafoetida
  13. Prepare 2 chillies dried red
  14. Prepare half teaspoon haldi
  15. Make ready half teaspoon chili powder red
Steps to make Red Greens? South Indian Style Dal-Saag:
  1. Wash and pressure cook the dal with one to one and a half cups of water till soft. See Notes.
  2. Wash the greens well. I soak them in water and drain thrice over. And you should too if you've not bought pre-cleaned and lahdidah ones.
  3. Pluck the leaves off the stalk and chop the greens finely. Some folks use the stalks but it might make the dish too fibrous. If you do decide to do so, use tender stalks and use only if your greens are super fresh.
  4. Soak the tamarind now, if that's what you want to use instead of tomatoes.
  5. Peel and slice the onions.
  6. Peel and chop or grind the ginger and garlic.
  7. Finely chop the tomato.
  8. Check the dal. If it's well cooked, add the chopped greens.
  9. Heat the oil in a frying pan. When hot, add the mustard seeds and lower the fire. At this point you have to move fast from one step to the other lest these spices burn.
  10. When they start to crackle add the red chillies, broken into two or three pieces.
  11. Add a pinch of fenugreek seeds and a pinch of asafetida.
  12. Do not let anything burn! Add the onions and fry well. It's up to you to brown or merely glaze them.
  13. Add the chopped tomato and cook well, stirring frequently.
  14. Add the haldi and chilli powders. Stir well.
  15. Toss this onto the dal and greens.
  16. Add salt to taste.
  17. Serve with hot steamed rice and a dash of ghee. Any South Indian pickle, some poppadoms and some dahi would make this a yummy South Indian lunch or dinner.
  18. Suggested side dishes: any dry vegetable curry can do fine but, perhaps, some dry root vegetable preparation would work best.

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