Ingredients:
• 1/2 cup whole green gram (moong), soaked in water for 30 minutes
• 1 bunch spinach, cleaned, chopped finely
• 1 tsp Lemon juice
• 1 green chilli, slit vertically
• 1/2 inch piece ginger, grated
• 2 flakes garlic, crushed
• 1 stalk Curry leaves
• 1/4 tsp Turmeric powder
• 1/4 tsp Coriander seed powder
• 1/4 tsp Red Chilli powder
• 2-3 pinches Asafoetida
• 1/4 tsp each cumin and Mustard Seeds
• Salt to taste
• 1 tbsp oil or Ghee
Method:
- Wash and drain spinach in colander and keep aside.
- Boil moong in plenty of water till soft but not mushy.
- Add spinach to boiling moong and simmer covered for 2-3 mins.
- Take off fire and allow to cool a little.
- Heat oil in a deep saucepan, add seeds and allow to splutter.
- Add curry leaves, asafoetida, ginger, garlic, chilli and stir fry for a minute.
- Add all other masalas, salt and 2 tbsp water and stir to boil.
- Add in boiled moong/spinach and stir gently.
- If there is extra moisture, allow it to evaporate.
- Let a little moisture be left behind (do not make too dry).
- Take off fire and stir in lemon juice.
- Pour into serving dish while piping hot.
- Serve hot with rice, phulkas, bhakri etc.
Recipe courtesy of Saroj Kering