Ingredients
1 cup yellow moong dal
1 bunch fresh spinach chopped fine
1 tsp. ginger grated
1/2 tsp. garlic grated
4 green chilies
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 chilies 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 the remaining ghee in a small pan.
Add clove and cinnamon powder, remaining 2 chilies and pour over dal.
Add lemon juice and salt. Stir well. Serve hot with rice or parathas.