INGREDIENTS:

1 cup moong (washed and soaked in water for 30 minutes)
2 cups spinach finely chopped, washed, drained
8-10 baby onions, peeled
4 green chillies, slit lengthwise
1″ piece ginger grated
2 flakes garlic crushed or grated
1/2 lemon juice extracted
1/4 tsp. garam masala powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/2 tsp. cumin seeds
2-3 pinches asafetida powder
salt to taste
1 tsp. wheat or maize flour
2 tbsp. Ghee

DIRECTIONS:

Heat half the ghee pressure pan/cooker.

Add cumin seeds, asafetida, allow to splutter.

Add ginger, garlic, chillies, baby onions, stir.

Add drained moong, stirfry for 2-3 minutes.

Add all other ingredients, except leftover ghee, lemon juice and flour.

Cover cooker lid, allow to steam for 2-3 whistles.

Cool cooker, till steam stops coming out.

Open cooker, stir in remaining ghee and flour and lemon juice.

Simmer on low heat for 3-4 minutes.

Serve hot with chappatis, rice, or khichidi.

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