Spinach leaves roughly shredded
Split skinless green gram (dhuli moong dal)
split black grams, skinless (dhuli urad dal)
Onions finely chopped
Green chillies seeded and finely chopped
Ginger piece chopped
Boil moong dal and urad dal with salt and turmeric powder in two cups of water.
Heat oil in a kadai. Add asafoetida and cumin seeds. When cumin seeds start to change colour, add onions and green chillies. Sauté till onions are soft and translucent.
Add dal. Bring to a boil and add spinach and lemon juice.
Simmer for two minutes and serve hot.