Ingredients:

• 1 bunch Spinach chopped
• 3 Green chillies chopped
• 1″ piece ginger, grated
• 1 small Onion
• 2 tbsp green moong dal
• 1/2 cup Corn kernels, boiled
• 1/3 cup Cream or malai
• 1/4 tsp – clove-cinnamon powder
• 1/4 tsp – punjabi Garam Masala
• 1/2 tsp – Turmeric powder
• 1/2 tsp Red Chilli powder
• 1/2 tsp – amchur (dried mango) powder
• salt to taste
• 3 tbsp – Ghee

Method:

1. Wash moong dal. Wash and drain spinach.
2. Pressure cook together the following, with 1.5 cups water — Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.
3. When dal is soft, mash mixture with a fork or ladle.
4. Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, and garam masala.
5. Stir and cook till thick. Stir in beaten malai or cream.
6. Stir till smooth. Take in serving dish.
7. Heat remaining ghee, add chilli powder and pour over vegetable.
8. Stir and serve hot with naan, roti, etc.
9. Variation: Substitute with peas for corn or fenugreek or other favourite greens for spinach.

Recipe courtesy of Sify Bawarchi