Title: Spinach Dhall
Categories: Vegetables, Indian
Yield: 1 recipe
2 bn Spinach
1 bn Fenugreek leaves
1 bn Dill
100 g Tomatoes; blanched, diced
1 Ginger piece (1")
3 cl Garlic
1/2 ts Turmeric powder
2 sm Onions; minced
1 ts Ground cumin
Salt; to taste
Chili powder; to taste
Wash and soak dal in water for a couple of hours. Heat 1 tb ghee
and fry onion, ginger and garlic until soft. Put in the rest of
the ingredients along with the dal and a little water. Cover
tightly and cook over a low fire until the dal is tender and quite
dry. Mix thoroughly with a spoon. Remove from fire and pour 5 tb
of ghee over top before serving.
