Dal palak

Yield: 1 batch

Measure Ingredient
2 bunches Spinach
1 bunch Fenugreek leaves
1 bunch Dill
½ cup Whole moong with skins
7 tablespoons Ghee or oil; divided use
3 Green chilies; minced
3 Garlic cloves
½ teaspoon Turmeric powder
2 smalls Onions; minced
1 teaspoon Ground cumin seeds
Salt; to taste
Chili powder; to taste

Wash and soak dal in water for 2 or 3 hours. Heat ghee or oil in a large skillet or saucepan and cook onion, ginger and garlic until soft. Add remaining ingredients, including dal, and a little water.

Cover and simmer over low heat until dal is tender and liquid is absorbed. Stir, then remove from heat and pour 5 tablespoons ghee over before serving.

Adapted from: _Cooking the Punjabi Way_ by Aroona Reejhsinghani Typed for you by Karen Mintzias

Submitted By KAREN MINTZIAS On 05-11-95

Similar recipes