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Ingredients
ScaleNo serving count in the source — scale by factor
- chana dal, dried150 g
- ginger, minced1 tbsp
- chilli, chopped3–4
- oil
- fenugreek leaves, small bunches; finely chopped3 bunch
- spinach, finely chopped2 bunch
- soy leaves, small amount; finely chopped
- tomato, average-size; chopped2
- egg plants, chopped2
- potatoes, chopped2
- okra8–10
- garlic, minced50 clove
- salt, to taste
- turmeric powder2 pinch
- red chilli powder1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Soak the chana dal overnight. Drain and transfer dal to a pot.
Add the ginger and chiles to the dal. Cover with water, and boil for at least 5 minutes until tender. Drain.
Heat the oil in a pan. Add the fenugreek leaves, spinach, soy leaves, tomatoes, eggplant, potatoes, and okra. Cook until the greens are well-wilted.
Fry the garlic in some oil until golden. Stir in the salt, turmeric, and chile powder.
Stir the garlic and dal into the vegetables.
Serve hot.
