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:

1. Wash and drain spinach in colander and keep aside.
2. Boil moong in plenty of water till soft but not mushy.
3. Add spinach to boiling moong and simmer covered for 2-3 mins.
4. Take off fire and allow to cool a little.
5. Heat oil in a deep saucepan, add seeds and allow to splutter.
6. Add curry leaves, asafoetida, ginger, garlic, chilli and stir fry for a minute.
7. Add all other masalas, salt and 2 tbsp water and stir to boil.
8. Add in boiled moong/spinach and stir gently.
9. If there is extra moisture, allow it to evaporate.
10. Let a little moisture be left behind (do not make too dry).
11. Take off fire and stir in lemon juice.
12. Pour into serving dish while piping hot.
13. Serve hot with rice, phulkas, bhakri etc.

Recipe courtesy of Saroj Kering