1 lb spinach
1 cup mung dahl
2 tbl ghee
1 onion, sliced
3 cm ginger, grated or chopped finely
1 tsp cumin seed
1/2 tsp turmeric
1/2 tsp chili powder
Wash spinach and chop, removing ends if desired. Cook with the dahl in salted water until tender. Heat ghee and fry the onion until golden. Add the rest of the ingredients and stir the whole into the dahl. Cook for a few more minutes together until the dish is blended.
From Traditional Indian Cookery, by Jack Santa Maria. Shambala Press, 1978.
Copyright 2004 West-Art, Prometheus 91/2004
PROMETHEUS, Internet Bulletin for Art, Politics and Science, Nr. 91, Spring 2004