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Ingredients:
2 Green Chillies
Red Chillies Whole
6 -8 Garlic Flakes
Salt To Taste
2 Medium Sized Onions
2 Tblsp Oil
1 Tsp Cumin Seeds
A Pinch Asafoetida
1 Inch Ginger
1 Tsp Turmeric Powder
1 Tsp Lemon Juice
¾ Cup Green Gram Split
15 - 20 Leaves Spinach
Preparation:
Wash And Boil Moong Dal With Salt And Turmeric Powder In 5 Cup Of Water.
Wash Spinach Leaves Completely In Cold Running Water.
Then Roughly Shred Them.
Take Off Onions And Cut Them Finely.
Wash Green Chillies, De-seed And Cut Them Finely.
Take Off And Cut Garlic, Keep Aside.
Heat Up Oil In A Kadai.
Mix In Asafoetida And Cumin Seeds.
When Cumin Seeds Start To Change Colour, Mix In Cut Onions, Cut Green Chillies And Broken Red Chillies.
Stir Fry Till Onions Are Soft And Translucent.
Mix In Cut Ginger And Garlic, Stir Fry For ½ A Minute.
Mix In The Boiled Dal.
Bring To A Boil And Mix In Shredded Spinach And Lemon Juice.
Simmer (boil Slowly At Low Temperature) For 2 Minutes And Serve Hot.
You can serve with your family and friends.
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