INGREDIENTS
- 1 cup yellow moong dal
- 1 bunch fresh spinach chopped fine
- 1 tsp. ginger grated
- 1/2 tsp. garlic grated
- 4 green chillies
- 1 tbsp. coriander chopped fine
- 1/2 tbsp. lemon juice
- 1/4 tsp. clove-cinnamon powder
- 1/2 tsp. each cumin and mustard seeds
- salt to taste
- 2 tbsp. ghee
- METHOD
- Wash dal and pressure till done. (Approx. 2 whistles will do)Cool and remove dal from cooker.
- Wash and drain spinach.
- Put half the spinach in a mixie, add 2 green chillies and blend.
- Heat 1 1/2 tbsp. ghee.
- Add seeds and splutter.
- Add garlic, ginger and chopped spinach. Stir.
- Add ground spinach. Fry for 2-3 minutes.Add dal and coriander. Bring to a boil. Do not overcook.
- Remove from heat.Heat remaining ghee in a small pan.Add clove cinnamon powder, remaining 2 chillies and pour over dal.
- Add lemon juice and salt. Stir well.Serve hot with rice or parathas.
- Variations:
- Use fenugreek (methi) leaves or other greens instead of spinach.
- Use any other dal of your choice instead of yellow moong dal.
