Recipe for Dal Palak


2 bunch spinach
1 bunch fenugreek leaves
1 bunch dill
1/2 cup whole moong with skins
7 tablespoon ghee or oil; divided use
3 green chilies; minced
3 garlic cloves
1/2 teaspoon turmeric powder
2 small onions; minced
1 teaspoon ground cumin seeds
1 salt; to taste
1 chili powder; to taste


Wash and soak dal in water for 2 or 3 hours. Heat ghee or oil in a large skillet or saucepan and cook onion, ginger and garlic until soft. Add remaining ingredients, including dal, and a little water. Cover and simmer over low heat until dal is tender and liquid is absorbed. Stir, then remove from heat and pour 5 tablespoons ghee over before serving.

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