Ingredients
- 3 garlic (cloves)
- 2 cinnamon sticks
- 2 ripe tomatoes
- 2 chillies coarsely (dried hot chopped)
- 1 green chili (fresh)
- 1/4 chilli powder
- 9,500 ml warm water
- 140 gr split moong dhal (skinless)
- 30 ml cooking oil
- 26 gr heaped ghee
- 2 gr cumin (ground)
- 2 ml mustard seeds
- 1 gr turmeric
- 1 gr 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.
