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Dal Sugga



Cook with salt the mustard leaves, spinach and green chillies in 150 ml of water and keep aside. Simmer the above with the ginger until the ingredients turn pasty - sprinkle a little water if needed, stirring the ingredients constantly. Beat maize flour and a little water together and add to the pasty ingredients. Also add ghee, simmer for 5 minutes, remove from fire and serve.

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