Categories: Vegetables, Indian, Punjabi 
      Yield: 1 recipe 
  
      2 bn Spinach 
      1 bn Fenugreek leaves 
      1 bn Dill 
    100 g  Blanched, diced tomatoes 
      1 ea 1-inch piece ginger 
      3    Garlic cloves 
    1/2 ts Turmeric powder 
      2 sm Onions; minced 
      1 ts Ground cumin seeds 
           Salt; to taste 
           Chili powder; to taste 
  
  Wash and soak dal in water for a couple of hours.  Heat 1 tblsp. ghee 
  and fry onoin, ginger and garlic till soft.  Put in the rest of the 
  ingredients along with the dal and a little water.  Cover tightly and 
  cook over a low fire till the dal is tender and quite dry.  Mix 
  thoroughly with a spoon.  Remove from fire and pour 5 tblsps. of ghee 
  over top before serving. 
   
  Source: Cooking the Punjabi way -- by Aroona Reejhsinghani 
  Typed for you by Karen Mintzias