2 bunch spinach
1 bunch fenugreek leaves
1 bunch dill
100 gm blanched, diced tomatoes
1 each 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
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
