Dal palak
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | bunches | Spinach |
| 1 | bunch | Fenugreek leaves |
| 1 | bunch | Dill |
| ½ | cup | Whole moong with skins |
| 7 | tablespoons | Ghee or oil; divided use |
| 3 | Green chilies; minced | |
| 3 | Garlic cloves | |
| ½ | teaspoon | Turmeric powder |
| 2 | smalls | Onions; minced |
| 1 | teaspoon | Ground cumin seeds |
| Salt; to taste | ||
| Chili powder; to taste | ||
Directions
Wash and soak dal in water for 2 or 3 hours. Heat ghee or oil in a large skillet or saucepan and cook onion, ginger and garlic until soft. Add remaining ingredients, including dal, and a little water.
Cover and simmer over low heat until dal is tender and liquid is absorbed. Stir, then remove from heat and pour 5 tablespoons ghee over before serving.
Adapted from: _Cooking the Punjabi Way_ by Aroona Reejhsinghani Typed for you by Karen Mintzias
Submitted By KAREN MINTZIAS On 05-11-95
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