Categories: Appetizers, Indian, Pulses and  
      Yield: 1 servings 
  
  1 1/2 c  Mixed Dahl, Lentils, Split 
           Peas, Etc. 
      1 lb Spinach 
      1 ts Salt 
    1/2 ts Turmeric 
    1/2 ts Chili Powder 
      2 tb Ghee -- --or -- vegetable 
           Oil 
      1    Onion -- finely chopped 
    1/2 ts Cumin Seed 
      1 ts Mustard Seed 
      1 ts Garam Masala -- * see 
           Recipe 
  
  Wash the dahl and soak in water. In a large saucepan, put 3 cups 
  of water on to boil. Wash, drain and chop the spinach finely. When 
  the water boils add the drained dahl, salt turmeric and chili powder. 
  Return to the boiling water and cook 5 minutes. Stir in the spinach 
  and begin cooking over medium heat. Meanwhile, heat the ghee in 
  a skillet. Fry the onion, cumin and mustard seed until the onions is 
  golden. Stir this into the cooking dahl and spinach. Add the garam 
  marsala. Cook over low heat until the dahl is is soft and the 
  moisture is almost gone. If it gets too dry soon, add a small quantity 
  of water form time to time. 
   
  Serves 4. 
   
  Recipe By     :