Ingredients

• 1/2 cup - whole green gram (moong), soaked in water for 30 minutes
• 1 bunch - spinach, cleaned and chopped finely
• 1 tsp - lemon juice
• 1 - green chilli, slit vertically
• 1/2 inch piece - ginger, grated
• 2 flakes - garlic, crushed
• 1 stalk - curry leaves
• 1/2 tsp - turmeric powder
• 1/2 tsp - coriander seed powder
• 1/2 tsp - red chilli powder
• 2 to 3 pinches - asafoetida
• 1/2 tsp - cumin
• 1/2 tsp - mustard seeds
• To taste - salt
• 1 tbsp - oil or ghee

How to Make Moong Palak ki Sabzi

• Wash and drain spinach in colander and keep aside.
• Boil moong dal, in plenty of water, till soft but not mushy.
• Add spinach to the boiling moong and simmer, covered for 2-3 mins.
• Take off fire and allow to cool a little.
• Heat oil in a deep saucepan and add seeds. Allow to splutter.
• Add curry leaves, asafoetida, ginger, garlic, chilli and stir fry for a minute.
• Add all the other masalas, salt, 2 tbsps of water and stir to boil.
• Add in boiled moong/spinach and stir gently.
• If there is extra moisture, allow it to evaporate.
• Let a little moisture be left behind. Do not make too dry.
• Add lemon juice.
• Pour into a serving dish, while piping hot.
• Serve hot with rice, phulkas and bhakri.