Ingredients

• Palak (Spinach) finely chopped, 1 cup

• Moong dal, 1 cup

• Tomato, chopped, 1 cup

• Garlic, 2 cloves, crushed

• Ginger, 1 inch, crushed

• Lime/lemon Juice, fresh, 2 tsp of to taste

• Canola oil, 1 tsp [optional]

• Water, 3-4 cups

• Red chili powder, 2 tsp

• Turmeric powder, 1/2 tsp

• Coriander powder, 1 tsp

• Cumin seeds, 1/2 tsp

• Salt to taste

Method

1. Wash Mung Dal thoroughly with 2-3 changes of water. Soak in water for about 1 hour.

2. Take a deep non-stick skillet and put all the ingredients except oil and cumin seeds. Once the water boils, cover 3/4th of the skillet with a lid and let the ingredients cook till the dals become soft, about 20 minutes.

3. (optional) Take oil in a tablespoon. Keep it over heat. When the oil is hot, add cumin seeds. When cumin seeds splutter, put the spoon in the skillet and stir well.

Serve hot with chapati, roti, tortilla, bread, plain rice, etc.
 

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