Yield: 1 batch
|1 bunch||Fenugreek leaves|
|½ cup||Whole moong with skins|
|7 tablespoons||Ghee or oil; divided use|
|3||Green chilies; minced|
|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