Ingredients:
1 cup moong (washed and soaked in water for 30 minutes)
2 cups spinach finely chopped, washed, drained
8-10 baby onions, peeled
4 green chillies, slit lengthwise
1" piece ginger grated
2 flakes garlic crushed or grated
1/2 lemon juice extracted
1/4 tsp. garam masala powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/2 tsp. cumin seeds
2-3 pinches asafetida powder
salt to taste
1 tsp. wheat or maize flour
2 tbsp. Ghee
METHOD:
- Heat half the ghee pressure pan/cooker.
- Add cumin seeds, asafetida, allow to splutter.
- Add ginger, garlic, chillies, baby onions, stir.
- Add drained moong, stirfry for 2-3 minutes.
- Add all other ingredients, except leftover ghee, lemon juice and flour.
- Cover cooker lid, allow to steam for 2-3 whistles.
- Cool cooker, till steam stops coming out.
- Open cooker, stir in remaining ghee and flour and lemon juice.
- Simmer on low heat for 3-4 minutes.
- Serve hot with chappatis, rice, or khichidi.
Making time: 30 minutes
Makes: 3 servings
Shelflife: 5-6 hours
Moong Dishes's Index
