INGREDIENTS

INSTRUCTIONS

Wash the dal.  In a large non-stick saucepan add the dal, turmeric,
asafetida, and 2 cups water.  Bring to a boil, stirring often.  Reduce the
heat to low and simmer, partially covered for 20-25 minutes, until the dal
is cooked to a thick puree. Stir occasionally to prevent sticking. Remove
from heat.
Heat saute medium in a non-stick skillet or wok.  Add dried red chilies and
stir until they turn light brown. Add mustard seeds, stir until they
crackle.  Add cumin. Stir. Add onions, saute until translucent, 1-2
minutes.  Add garlic and green chilies and stir until onion turns light
brown, 2-3 minutes.  Add tomato, stir until the skin curls. Add dal and
1-1/2 cups water.  Stir, boil and cook for 4-5 minutes until it is a medium
soupy consistency.  Add spinach, cook for 2 minutes, stirring. Add salt,
sprinkle with cilantro and nutmeg.
Source: My father, an excellent cook, is from Punjab.  This is his mother's
recipe for spinich. Very Simple.
Posted by Sopchak to AOL.
From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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