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Dal palak
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| Artist: |
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| Categories: |
Central Asian, Indian, Vegetables |
| Yield: |
1 |
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Ingredients:
| 2
| bunch | Spinach | | 1
| bunch | Fenugreek leaves | | 1
| bunch | Dill | | 100
| grams | Blanched, diced tomatoes | | 1
| each | 1-inch piece ginger | | 3
| | Garlic cloves | | 1/2
| tsp | Turmeric powder | | 2
| small | Onions, minced | | 1
| tsp | Ground cumin seeds | | | Salt, to taste | | | Chili powder, to taste |
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Procedures:
| 1 | Wash and soak dal in water for a couple of hours. | | 2 | Heat 1 tblsp. | | 3 | Ghee and fry onoin, ginger and garlic till soft. | | 4 | Put in the rest of the ingredients along with the dal and a little water. | | 5 | Cover tightly and cook over a low fire till the dal is tender and quite dry. | | 6 | Mix thoroughly with a spoon. | | 7 | Remove from fire and pour 5 tblsps. | | 8 | Of ghee over top before serving. |
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