Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Yellow moong dal |
| 1 bunch | Fresh spinach chopped fine |
| 1 teaspoon | Ginger grated |
| ½ teaspoon | Garlic grated |
| 4 \N | Green chillies |
| 1 tablespoon | Coriander chopped fine |
| ½ tablespoon | Lemon juice |
| ¼ teaspoon | Clove-cinnamon powder. |
| ½ teaspoon | Cumin and mustard seeds |
| \N \N | Salt to taste |
| 2 tablespoons | Ghee |
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 1½ tablespoon 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 Converted by MC_Buster.
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