Category: Dal
Rating: 3.50
Servings: 1


2 bunch spinach
1 bunch fenugreek leaves
1 bunch dill
100 gm blanched, diced tomatoes
1 1-inch piece ginger
3 garlic cloves
1/2 teaspoon turmeric powder
2 small onions; minced
1 teaspoon ground cumin seeds
1 salt; to taste
1 chili powder; to taste

Directions: How to Cook Spinach Dhall

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." on Apr 10, 1997

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Related recipes:
Bengali Red Lentil Dal
Lucknawi Dal
East: Chili Lima Beans With Fresh Dill (Dalna
Chickpea Dal (Kabuli Chana Dal)
Masala Dal

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