Ingredients

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1 cup yellow moong dal
1 bunch spinach, finely chopped
3 tbsp. ghee
2 tsp. panchphoran
3 whole red chillies
1 bayleaf
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1/2 tsp. amchoor powder
salt to taste

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Method :

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1. Take wiped dal in a large heavy skillet.
2. Roast dry dal stirring continuously, till golden.
3. Add 3 cups water, bayleaf, and turmeric powder.
4. Bring to a boil and simmer semicovered till dal is soft.
5. Add more water if required.
6. Add chilli powder, salt and spinach and cook further 10 minutes.
7. Heat ghee in a small frying pan, add panchphoran and allow to splutter.
8. Add whole chillies and pour over dal.
9. Add 1/2 tsp. amchoor (dried mango) powder.
10. Stir gently. Serve hot with roti or rice.

Note: To speed cooking one may use pressure cookers to cook dal much faster, but add turmeric and bayleaf in that too.

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Making time: 2 hours traditionally 30 minutes in pressure cooker
Makes: 5 servings
Shelflife: Refrigerate till required after cooking. Add panchphoran just be serving.