Ingredients:

• 1 cup – yellow moong dal, washed
• 2 sprigs – dill greens, finely chopped
• 1 bunch – spinach, cleaned, washed, blanched or steamed
• 2 to 3 – Green chillies
• 1 – onion, finely chopped
• 1 tsp – capsicum, finely chopped
• 1 – small tomato, finely chopped
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Coriander seed powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – dried Mango powder (amchoor) or kaachri(dried sour nut) powder
• 2 to 3 pinches – Asafoetida powder
• 2 tbsp – Ghee or Olive oil
• Lemon juice to taste
• salt to taste

Method:

1. Wash moong dal, soak in water for 10-15 minutes.
2. Boil 3 cups of water, add the washed and drained, dal.
3. Allow it to simmer for 20-25 minutes.
4. When dal is soft and mushy, add spinach and boil .
5. When the spinach becomes lumpy, take it off fire.
6. Heat ghee in a deep pan, add chopped onions, capsicum.
7. Stir fry for a minute, add dill, tomatoes, asafoetida.
8. Stir and add all dried masalas, stirring occasionally.
9. Add cooked dal mixture, salt, lemon juice, as required.
10. Serve hot with phulkas, puri or rice.

Recipe courtesy of Saroj Kering