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Dal Palak

 

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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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