Ø 2 cups urad dal without husk, soaked in water for an hour
Ø 2 big bunches of chopped spinach
Ø 2 large size tomatoes, chopped
Ø 1 medium size onion, chopped
Ø 6 cloves of garlic
Ø 4 green chillies
Ø 1 inch long piece of ginger
Ø ½ tsp turmeric powder & chilli powder
Ø Salt to taste
Ø 2 tblsp ghee
Ø A little asafoetida
Grind garlic, chillies, ginger and onion into fine paste and mix chilli & turmeric powder with a dash od asafetida. Now heat ghee. Then add the paste and fry till ghee begins to get separated. Now add tomatoes and salt. Just cook for 3 mts. Add soaked dal and 2 cups of water. Cover and boil till dal-grains are tender. Add spinach and boil till spinach is done. Serve it hot. Some people prefer to season it (with ghee) asafoetida and fenugreek seeds after the dal is ready. Since urad dal is flatulent innately, a dash of fenugreek and asafoetida help reduce this quality.
