Ingredients
- 1½ cups moong dal
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon ajwain
- 1 teaspoon garlic, crushed
- 1 teaspoon ginger paste
- 2 teaspoons red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 chopped tomato
- ½ bunch fresh spinach
- ½ lime, juiced
- salt
Preparation
- Wash and pressure-cook moong dal. Keep aside.
- Heat oil in a deep pot. Add cumin and ajwain. When they crackle, add garlic and ginger, then red chilli, turmeric and coriander powders, followed by the tomato, and sauté.
- Add moong dal, along with the water in which it was cooked. If thick, add some more water.
- Add salt, and let the dal simmer. Add washed and chopped spinach. Mix well.
-
Add lime juice. Cover and let the dal simmer further, stirring occasionally, for a few minutes till the spinach is tender.
Serve with Cabbage & Carrot Rice, pickle and papad.