2/3 c Raw almonds 2 c Warm water 3 tb Ghee 1 ts Black mustard seeds 1/2 ts Whole cumin seeds 1/4 ts Fenugreek 1 1/2 tb Brown sugar 1/2 tb Grated ginger 1 ts Minced green chilies 2 lb Trimmed fresh spinach 1/3 c Shredded coconut 1 ts Salt 2 tb Water 1/8 ts Nutmeg Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain again. Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds & sugar. Fry till the seeds darken & the sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut & salt. Cover, reduce heat to low & cook for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes. Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with lemon & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking"
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