Cooking with B.J

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Dal Palak


- 2 bn Spinach
- 1 bn Fenugreek leaves (Methi)
- 1/4 kg. Masoor ki dal
- 100 g Blanched, diced tomatoes
- 1\4 cup oil
-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 oil and sauté onion, ginger and garlic till soft. Add 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 tablespoons of ghee over top before serving.
Serve with Nan.