Ingredients:

• 1 cup – moong dal yellow, washed and soaked for 20 minutes
• 1 – small bunch dill leaves, shredded
• 3 to 4 – Spinach leaves, shredded
• 3 to 4 – Spring onion leaves, finely chopped
• 1 sprig – Mint leaves, finely chopped
• 1 – small capsicum, finely chopped
• 1 – small tomato, finely chopped
• 1 – onion, finely chopped
• 2 – green chillies, finely chopped
• 3 to 4 flakes – garlic, finely chopped
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Coriander seed powder
• 1/2 tsp – Turmeric powder
• 3 to 4 pinches – Asafoetida powder
• 2 tbsp – Ghee or Butter
• Lemon juice to taste
• salt to taste

Method:

1. Use small or medium pressure cooker or pressure pan. Heat half the ghee, add cumin, asafoetida and allow to splutter.
2. Add green chillies, onions, capsicum, garlic and stir fry for 2-3 minutes.
3. Add all other greens, tomatoes, salt, powders and stir fry further for 2 minutes.
4. Add dal and stir. Add 1.75 cups water.
5. Close lid, allow 2 whistles and take off fire.
6. Allow all pressure to release before opening lid.
7. Stir, add lemon juice and remaining ghee or butter.
8. Stir and serve steaming hot with steamed rice or saffron pulao.

Recipe courtesy of Saroj Kering