Ingredients:

• 1 bunch – fresh Spinach (thoroughly washed and chopped)
• 1 cup – moong dal
• 1 – Tomato (medium size, chopped)
• 2 pods – Garlic (crushed)
• 1 piece – Ginger (crushed)
• 1 tsp – Cumin seeds
• 1 tsp – ajwain
• 2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 2 tsp – coriander powder
• juice from one Lemon
• 2 tsp – Sugar
• 2 tbsp – oil
• salt to taste

Method:

1. Wash the moong dal properly and pressure cook (three whistles).
2. Heat oil in a deep non-stick pan/pot.
3. Add the cumin seeds and ajwain and let them splutter.
4. Add garlic and ginger.
5. Add the chopped tomatoes and saute for a couple of minutes until they are soft.
6. Add the moong dal along with the water used to pressure cook it.
7. Add some water if the gravy is too thick.
8. Add salt, sugar, red chilli powder, turmeric and coriander powder and let the gravy simmer until everything is mixed well.
9. Add the chopped spinach and mix well.
10. Add lemon juice.
11. Cover the pan/pot, keep stirring and let the gravy simmer for a few minutes until the spinach is tender.
12. Serve hot with phulka or rice and pickle.

Recipe courtesy of Shruti