Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Masoor dal (red lentils)
1/4 ts Turmeric
1/8 ts Asafetida
1 ea Saute medium of choice
[sks]
2 Dried red chilies, chopped
1/2 ts Black mustard seeds
1/2 ts Cumin seeds
2/3 c Chopped red onion
8 Cloves garlic, cut
Into_1/4"_slivers
6 Green chilies, halved
Seeded
1 lg Tomato, cut into 16 wedges
2 c Spinach, packed trimmed
1 ea Salt to taste
2 tb Cilantro
1/8 ts Nutmeg

Wash the dal. In a large non-stick saucepan add the dal, turmeric,
asafetida, and 2 cups water. Bring to a boil, stirring often.
Reduce the heat to low and simmer, partially covered for 20-25
minutes, until the dal is cooked to a thick puree. Stir occasionally
to prevent sticking. Remove from heat.

Heat saute medium in a non-stick skillet or wok. Add dried red
chilies and stir until they turn light brown. Add mustard seeds, stir
until they crackle. Add cumin. Stir. Add onions, saute until
translucent, 1-2 minutes. Add garlic and green chilies and stir
until onion turns light brown, 2-3 minutes. Add tomato, stir until
the skin curls. Add dal and 1-1/2 cups water. Stir, boil and cook
for 4-5 minutes until it is a medium soupy consistency. Add spinach,
cook for 2 minutes, stirring. Add salt, sprinkle with cilantro and
nutmeg.

Source: My father, an excellent cook, is from Punjab. This is his
mother's recipe for spinich. Very Simple.

Posted by Sopchak to AOL.

From the recipe files of Sue Smith, SueSmith9#aol.com. Formatted using

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