500 g (1.1 lb) Fenugreek (methi) leaves, washed, finely chopped
1 cup (100 g) 3 1/2 oz Lentil (masoor dal)
1/2 cup (100 g) 3 1/2 fl oz Ghee /Vegetable oil
3/4 cup (90 g) 3 oz Onions, sliced
1 tsp (6 g) Ginger (adrak), minced
1 tsp (6 g) Garlic (lasan), minced
3 tsp (12 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
1 cup (100 g) 3 1/2 oz Lentil (masoor dal)
1/2 cup (100 g) 3 1/2 fl oz Ghee /Vegetable oil
3/4 cup (90 g) 3 oz Onions, sliced
1 tsp (6 g) Ginger (adrak), minced
1 tsp (6 g) Garlic (lasan), minced
3 tsp (12 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
method
1. Heat the ghee / oil in a pan. When hot, add onions and saute until they turn golden brown. Add the ginger and garlic. Cook until brown. Add the red chilli powder and turmeric.
2. Put in the fenugreek leaves and lentil and cook until the leaves change colour. Add salt to taste and 1 cup of water. Cook on low heat until the water dries and the lentil becomes tender.
2. Put in the fenugreek leaves and lentil and cook until the leaves change colour. Add salt to taste and 1 cup of water. Cook on low heat until the water dries and the lentil becomes tender.
serving amount
serves: 4 - 6
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