Ingredients
-
10
-
15
-
2
-
2
-
1
-
1/4
-
1/4
-
1/2 - 1
-
1 - 1 1/2
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Put the First Eight Ingredients in a Large Saucepan or a Small Dutch Oven. |
|
2
Done
|
in the Summer You May Use Fresh Tomatoes. |
|
3
Done
|
Bring Mixture to a Boil, Reduce Heat, and Simmer Until the Onions Are Very Tender and Most of the Liquid Has Evaporated. |
|
4
Done
|
Add More Water If Needed. |
|
5
Done
|
Stir in Salt. |
|
6
Done
|
in a Small Frying Pan Put the Oil, Chana Dal, Black Mustard Seeds, Urad Dal, Cumin Seeds and Methi {fenugreek) Seeds and Heat Over High Heat. |
|
7
Done
|
Once the Mustard Seeds Have Started Popping and the Dals Are Light Brown, Quickly Stir in the Hing, Ginger Powder and Curry Leaves. |
|
8
Done
|
Immediately Add the Spices to the Spinach and Stir to Blend. |
|
9
Done
|
Serve With Plain Boiled Rice. |
