Ingredients:

• 1 cup – moong (washed and soaked in water for 30 minutes)
• 2 cups – Spinach finely chopped, washed and drained
• 8-10 baby onions, peeled
• 4 green chillies, slit lengthwise
• 1 piece ginger, grated
• 2 Cloves – garlic, crushed or grated
• 1/2 Lemon juice, extracted
• 1/4 tsp – Garam Masala powder
• 1/2 tsp – Coriander seed powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Cumin seeds
• 2-3 pinches asafetida powder
• salt to taste
• 1 tsp – Wheat or Maize flour
• 2 tbsp – Ghee

Method:

1. Heat half the ghee in a pressure pan/cooker.
2. Add cumin seeds and asafetida, allow to splutter.
3. Add ginger, garlic, chillies, baby onions, stir.
4. Add drained moong, stir fry for 2-3 minutes.
5. Add all other ingredients, except leftover ghee, lemon juice and flour.
6. Cover cooker, allow to steam up to 2-3 whistles.
7. Cool and open cooker, stir in remaining ghee, flour and lemon juice.
8. Simmer over low heat for 3-4 minutes.
9. Serve hot with chapatits, rice or khichidi.

Recipe courtesy of Saroj Kering