| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Vegetables, Indian, Punjabi | 1 | Recipe |
INGREDIENTS
| 2 | bn | Spinach |
| 1 | bn | Fenugreek leaves |
| 1 | bn | Dill |
| 100 | g | Blanched, diced tomatoes |
| 1 | 1-inch piece ginger | |
| 3 | Garlic cloves | |
| 1/2 | ts | Turmeric powder |
| 2 | sm | Onions; minced |
| 1 | ts | Ground cumin seeds |
| Salt; to taste | ||
| Chili powder; to taste |
INSTRUCTIONS
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. Source: Cooking the Punjabi way -- by Aroona Reejhsinghani Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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