Ingredients[+] Add all ingredients
1 chopped onion [+]
1 teaspoon cumin seeds [+]
2 cups boiled greens (palak (spinach), methi (fenugreek leaves) and coriander) [+]
2 teaspoons amchur powder (mango powder) [+]
1 chopped tomato [+]
1/2 teaspoon turmeric powder [+]
3/4 teaspoon chili powder [+]
3 tablespoons ghee (clarified butter) [+]
salt, to taste [+]
Grind into a paste:
6 cloves garlic [+]
6 green chilies [+]
1/2 teaspoon ginger [+]
1. Cook the dal with 2 cups of water. Drain.
2. Heat the ghee (clarified butter) in a pan, add the onion and cumin seeds and fry for at least 2 minutes.
3. Add the cooked dal, the greens, amchur (mango powder) powder, tomato, turmeric powder, chili powder, paste and salt and cook for a few minutes.
4. Serve hot.
Store in the fridge for 1 week.
A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.