Ingredients

• 1 cup - moong (washed and soaked in water for 30 minutes)
• 2 cups - spinach finely chopped, washed and drained
• 8-10 baby onions, peeled
• 4 green chillies, slit lengthwise
• 1 piece ginger, grated
• 2 cloves - 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

How to Make Moong Spinach Curry

• Heat half the ghee in a pressure pan/cooker.
• Add cumin seeds and asafetida, allow to splutter.
• Add ginger, garlic, chillies, baby onions, stir.
• Add drained moong, stir fry for 2-3 minutes.
• Add all other ingredients, except leftover ghee, lemon juice and flour.
• Cover cooker, allow to steam up to 2-3 whistles.
• Cool and open cooker, stir in remaining ghee, flour and lemon juice.
• Simmer over low heat for 3-4 minutes.
• Serve hot with chapatits, rice or khichidi.