Ingredients
- 3 garlic (cloves)
- 2 cinnamon sticks
- 2 ripe tomatoes
- 2 chillies coarsely (dried hot chopped)
- 1 green chili (fresh)
- 1/4 chilli powder
- 20 pint warm water
- 6 oz split moong dhal (skinless)
- 2 tb cooking oil
- 2 tb heaped ghee
- 1 ts cumin (ground)
- 1/2 ts mustard seeds
- 1/2 ts turmeric
- 1/2 ts garam masala
- 1 slice onion fine (sliced)
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.
