2 bn Spinach 1 bn Fenugreek leaves 1 bn Dill 100 g Blanched, diced tomatoes 1 ea 1-inch piece ginger 3 Garlic cloves 1/2 ts Turmeric powder 2 sm Onions; minced 1 ts Ground cumin seeds Salt; to taste Chili powder; to taste Wash and soak dal in water for a couple of hours. Heat 1 tblsp. ghee and fry onoin, ginger and garlic till soft. Put in the rest of the ingredients along with the dal and a little water. Cover tightly and cook over a low fire till the dal is tender and quite dry. Mix thoroughly with a spoon. Remove from fire and pour 5 tblsps. of ghee over top before serving. Source: Cooking the Punjabi way -- by Aroona Reejhsinghani Typed for you by Karen Mintzias