• 1 cup moong dal (with skin)
  • 2 cup chopped spinach
  • 1 teaspoon shredded ginger
  • 1/2 teaspoon turmeric
  • 11/2 teaspoon salt (adjust to taste)
  • 4 cups water
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon lemon juice (adjust to your taste)
Chaunk (seasoning):
  • 2 tablespoon ghee or clarified butter
  • 1/2 teaspoon cumin seed (Jeera)
  • Pinch of asafetida (hing)
  • 4 whole red chilies
  • 1/4 teaspoon cayenne pepper
  1. Wash dal changing water several times till water becomes clear.
  2. In pressure cooker put dal, spinach, ginger, turmeric, salt and water and close the cooker.
  3. Cook over medium high till dal comes to boil.
  4. Now reduce the heat to medium and let it boil for about seven minutes.
  5. Close the heat and let the steam escape before you open the pressure cooker.
  6. Adjust the consistency of dal to your desire taste, adding boiled water as needed and mix it.
  7. Add lemon juice, and garam masala.
Chaunk (seasoning):
  1. For seasoning or chaunk heat the ghee in small saucepan, add cumin seed wait until cumin seed cracks now add asafetida, and whole red chili.
  2. Stir for few seconds and add cayenne pepper close the heat and pour over dal.