| 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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