PREPARATION
1. Take a pan, add 230 grams split mung beans and dry roast for 7 - 8 minutes on low heat or until it turns golden brown in color.
2. Remove it from heat and wash it in water.
3. Keep aside.
4. Take 300 grams spinach and cut it into small strips.
5. Heat 220 milliliters water in a pan, add the roasted dal, 1/2 teaspoon turmeric, 1 teaspoon salt and mix it well.
6. Cover it with and cook for about 15 - 20 minutes.
7. Now, add the spinach, 250 milliliters water and mxi it well.
8. Again cover it with lid and cook for about 10 - 12 minutes.
9. Open the lid and stir well.
10. Remove it from heat and keep aside.
11. Heat 2 tablespoons oil in a heavy skillet, add 1 bay leaf, 1 teaspoon cumin and stir well.
12. Then, add 2 teaspoons green chili, 1 teaspoon red chili and saute for a minute.
13. Now, add the cooked dal in it and mix it well.
14. Cook for 5 - 7 minutes on low heat.
15. Serve hot with roti or rice.