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