Instructions: Wash dal and pressure till done. (Approx. 2 whistles will do)

Cool and remove dal from cooker.

Wash and drain spinach.

Put half the spinach in a mixie, add 2 green chillies and blend.

Heat 1 1/2 tablespoon ghee. Add seeds and splutter.

Add garlic, ginger and chopped spinach. Stir. Add ground spinach. Fry for 2-3 minutes.

Add dal and coriander. Bring to a boil. Do not overcook.

Remove from heat.

Heat remaining ghee in a small pan.

Add clove cinnamon powder, remaining 2 chillies and pour over dal.

Add lemon juice and salt. Stir well.

Serve hot with rice or parathas.

Variations:
Use fenugreek (methi) leaves or other greens instead of spinach.

Use any other dal of your choice instead of yellow moong dal.

Making time: 30 minutes (excluding pressure cooking time)

Makes: 4 servings

Shelflife: Fresh and Piping hot

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