Ingredients:

• 1/2 cup – whole green gram (moong), soaked in water for 30 minutes
• 1 bunch – spinach, cleaned and 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
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Coriander seed powder
• 1/2 tsp – Red Chilli powder
• 2 to 3 pinches – Asafoetida
• 1/2 tsp – cumin
• 1/2 tsp – Mustard Seeds
• To taste – salt
• 1 tbsp – oil or Ghee

Method:

1. Wash and drain spinach in colander and keep aside.
2. Boil moong dal, in plenty of water, till soft but not mushy.
3. Add spinach to the 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 and add seeds. Allow to splutter.
6. Add curry leaves, asafoetida, ginger, garlic, chilli and stir fry for a minute.
7. Add all the other masalas, salt, 2 tbsps of 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. Add lemon juice.
12. Pour into a serving dish, while piping hot.
13. Serve hot with rice, phulkas and bhakri.

Recipe courtesy of Saroj Kering