| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Vegetables, Indian |
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. Posted
to TNT - Prodigy's Recipe Exchange Newsletter by "Imran C."
<imranc@onthenet.com.au> on Apr 10, 1997
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