Yield: 1 Recipe
Measure | Ingredient |
---|---|
2 bunches | Spinach |
1 bunch | Fenugreek leaves |
1 bunch | Dill |
100 grams | Blanched, diced tomatoes |
1 \N | 1-inch piece ginger |
3 \N | Garlic cloves |
½ teaspoon | Turmeric powder |
2 smalls | Onions; minced |
1 teaspoon | Ground cumin seeds |
\N \N | Salt; to taste |
\N \N | Chili powder; to taste |
Wash and soak dal in water for a couple of hours. Heat 1 tblsp. ghee and fry onoin, ginger and garlic till soft. Put in the rest of the ingredients along with the dal and a little water. Cover tightly and cook over a low fire till the dal is tender and quite dry. Mix thoroughly with a spoon.
Remove from fire and pour 5 tblsps. of ghee over top before serving. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Imran C." <imranc@...> on Apr 10, 1997