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Saag Dhal with Carrot Greens
Saag Dhal with Carrot Greens is a modern Fusion recipe for a classic vegan curry of split mung beans where the more usual spinach is replaced with carrot greens. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Saag Dhal with Carrot Greens.
prep time
5 minutes
cook time
30 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesVegan RecipesSpice RecipesBean RecipesFusion RecipesFusion Recipes
Saag Dhal is normally a curry of split mung beans (the dhal or daal) with spinach (the saag). Here I’m replacing the spinach with an ingredient that all so often goes to waste, carrot greens (also known as carrot tops).
Ingredients:
300g (2/3 lb) Split mung beans Soaked overnight
150g (1/3 lb) Carrot greens
1 tbsp oil (I used mustard oil)
40g (1/3 cup) curry paste (use your favourite)
1 tbsp Kashmiri chilli powder (for red colour)
1l (4 cups) water
1 tsp Kala namak (Indian black salt)
Method:
Wash and soak the split green mung beans in a large bowl of water over-night.
Heat the oil in a pot over medium heat, add the curry paste and fry for about 5 minutes. This will help cook the spices and improves the depth of flavour. Add the Kashmiri chilli powder, stir in and cook for 1 minute.
Drain the mung beans in a sieve then add to the pot along with the water. Increase the heat and bring to a brisk boil. Reduce the heat to a simmer and skim off any foam from the surface. Cover the pot and continue cooking for 20 minutes, until the dhal is almost tender.
In the meantime, wash and coarsely chop the carrot greens then put in a colander to drain.
Once the beans are almost tender stir in the carrot greens. Continue cooking for about 5 minutes, until the dhal has broken down and the mixture is creamy.
Serve hot, accompanied by rice and/or flat breads.
