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.
Making time: 30 minutes
(excluding pressure cooking time)
Makes: 4 servings
Shelflife: Fresh and Piping hot
