Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Skinless split moong dhal or 2 Ripe tomatoes, skinned,
-yellow split peas -chopped
2 tb Heaped ghee 20 oz Warm water (Brit pint)
1 lg Onion fine sliced 2 tb Cooking oil
1 Fresh green chili 1/2 ts Mustard seeds
2 Cinnamon sticks, broken up. 2 Or 3 cloves garlic, fine
1/2 ts Turmeric -chopped
1/2 ts Garam masala 1 Or 2 dried hot chillies
1/4 ts Chilli powder -coarsely chopped
1 ts Salt to taste 4 oz Frozen or 10 oz fresh
1 ts Ground cumin -spinach, finely chopped.

1) Wash and soak the dhal for 2 hours and drain well.

2) Melt ghee over medium heat in a non-stick pan and fry the onions,
green chilli and cinnamon until onions are slightly browned, about 6
to 8 minutes.

3) Add the turmeric and garam masala, stir and mix well.

4) Add the dhal, chilli powder and salt, stir and fry for 8 to 10
minutes over a low heat.

5) Add the cumin and tomato, stir and cook for 3 to 4 minutes.

6) Add the water, bring to the boil, cover and simmer for 30 to 35
minutes, stirring occasionally.

7) Meanwhile, heat the oil over a medium heat and fry the mustard
seeds until they pop.

8) Add the garlic and allow it to turn slightly brown.

9) Add the dried red chillies, then the spinach, stir and mix
thoroughly. Cover the pan and simmer for 5 minutes.

10) Add the spinach to the dhal, cover and cook over a low heat for 10
minutes, stirring occasionally. Remove pan from heat.

Serve with rice, parathas/rotis. Kebabs, tandoori chicken accompany
well.

Variation. Use chunky cauliflower florets instead of spinach - less
preparation.

From - Complete Indian Cookbook. Mridula Baljekar ISBN 0 86283 802 9.

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