100 gm yellow moong dal 100 gm toor dal 10 gm garam masala 5 gm turmeric powder 15 gm ginger 250 gm spinach 40 gm oil 1 tsp cumin seeds
1 green chilly (chopped) 8 cloves of garlic (finely chopped) A pinch of asafoetida Salt, to taste ½ lemon juice 4 tsp thick cream
Soak moong dal and tur dal in water for a couple of hours.
After they have been soaked well, pressure cook them with spinach leaves in 4 cups of water. Make a paste and keep aside.
Heat oil in a pan. Once done, add cumin seeds till they splutter. Then, add finely chopped ginger and garlic.
Saute them until the raw aroma goes away. When they are slightly browned.
Add garam masala, turmeric powder, chopped chillies and a pinch of asafoetida.
Fry this mixture on low flame and then add the dal and spinach paste. You can add some water to adjust the consistency.
Add thick cream to the simmering dal, season with salt and lemon juice.