Palakwali Dal

Ingredients                 

• 1½ cups shredded spinach leaves
• ¾ cup split skinless green gram (dhuli moong dal), soaked for 1 hour and drained        
• Salt to taste
• 1 teaspoon turmeric powder                    
• 2 tablespoons oil  
• 1 teaspoon cumin seeds                                                                    
• A pinch of asafoetida    (hing)                    
• 2 medium onions, finely chopped     
• 1 tablespoon chopped garlic                      
• 1 inch ginger, chopped                           
• 2 green chillies, finely chopped         
• 2 dried red chillies, broken                        
• 1 teaspoon lemon juice

 Method

1. Put split skinless green gram, salt, turmeric powder and 2 cups water in a pressure cooker, mix and let the mixture come to a boil. Cover the cooker with its lid and cook on medium heat till 2-3 whistles are given out or till soft.
2. Open the cooker once the pressure has reduced completely, mix the cooked grams once.
3. Heat oil in a non-stick kadai, add cumin and let them change colour. Add asafoetida, onions, garlic, ginger, green chillies and dried red chillies, mix and sauté till onions turn golden. 
4. Add grams and 1½ cups water, mix well and bring to a boil. Add spinach leaves, mix and cook for 1-2 minutes.
5. Switch the heat off, add lemon juice and mix well. 
6. Transfer into a serving bowl and serve hot with steamed rice.