Saagwalla Dhal
Ingredients
140 gr split moong dhal
26 gr heaped ghee
1 slice onion fine
1 green chili
2 cinnamon sticks
1 gr turmeric
1 gr garam masala
1/4 chilli powder
2 gr cumin
2 ripe tomatoes
9,500 ml warm water
30 ml cooking oil
2 ml mustard seeds
3 garlic
2 chillies coarsely
Instructions
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.