Spinach dhall

Yield: 1 Recipe

Measure Ingredient
2 bunches Spinach
1 bunch Fenugreek leaves
1 bunch Dill
100 grams Blanched, diced tomatoes
1 1-inch piece ginger
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 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

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