| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Appetizers, Indian, Pulses and |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Mixed Dahl, Lentils, Split |
|
|
Peas, Etc. |
| 1 |
lb |
Spinach |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Chili Powder |
| 2 |
tb |
Ghee — –or — vegetable |
|
|
Oil |
| 1 |
|
Onion — finely chopped |
| 1/2 |
ts |
Cumin Seed |
| 1 |
ts |
Mustard Seed |
| 1 |
ts |
Garam Masala — * see |
|
|
Recipe |
INSTRUCTIONS
Wash the dahl and soak in water. In a large saucepan, put 3 cups of water
on to boil. Wash, drain and chop the spinach finely. When the water boils
add the drained dahl, salt turmeric and chili powder. Return to the boiling
water and cook 5 minutes. Stir in the spinach and begin cooking over medium
heat. Meanwhile, heat the ghee in a skillet. Fry the onion, cumin and
mustard seed until the onions is golden. Stir this into the cooking dahl
and spinach. Add the garam marsala. Cook over low heat until the dahl is is
soft and the moisture is almost gone. If it gets too dry soon, add a small
quantity of water form time to time.
Serves 4.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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