PREPARATION

1. Take a pressure cooker, add 110 grams split mung beans, 660 milliliters water, 1 teaspoon salt and mix it well. Cover it with lid.

2. Cook till your hear 1 whistle and remove it from heat.

3. Heat 1 tablespoon ghee in a pan, add 1/2 teaspoon turmeric and stir well.

4. Add 170 grams spinach and stir again.

5. Then, add 1/2 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon salt and mix it well.

6. Saute the spinach on low to medium heat, until it is completely cooked through.

7. Once the spinach is cooked, stir in the cooked dal and give the dal a quick boil. Remove it from heat and keep aside.

(For Tempering)

1. Heat 1 tablespoon ghee in a pan, add 1/2 teaspoon cumin, 1 1/2 teaspoon garlic and saute till it turns golden brown in color.

2. Pour the garlic mixture over the dal.

3. Serve hot with roti or rice.