Ingredients:

• 1 cup – yellow dal, washed
• 1 cup – Spinach or Fenugreek leaves, washed, chopped
• 2 – Green chillies
• 1 stalk – Curry leaves
• 1 tsp – Lemon juice
• 1/2 tsp – Turmeric powder
• 2 to 3 pinches – Asafoetida powder
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• Salt to taste

Method:

1. Blanch spinach by dipping it in boiling water. Drain, cool and keep aside.
2. Pressure cook dal with 1 cup water, till you hear 2 whistles. Allow steam to die off fully before you open cooker.
3. Beat dal with a hand whisk till the grains are mashed.
4. Heat a pan, put seeds in and allow them to splutter.
5. Add asafoetida, turmeric and 1/2 a cup of water.
6. Bring to a boil, adding all other ingredients except lemon juice.
7. Add one cup water, bring back to a boil.
8. Simmer for 3-4 minutes, add lemon juice.
9. Serve hot and fresh with steamed rice.

Recipe courtesy of Saroj Kering