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2 bn Spinach
1 bn Fenugreek leaves
1 bn Dill
100 g Blanched, diced tomatoes
1 ea 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 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
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