DAL HARI BHARI

Ingredients

Split green gram skinless (dhuli moong dal) 1 cup
Spinach, chopped 1 bunch
Fenugreek leaves, chopped 1 bunch
Fresh coriander leaves, chopped 3 tablespoons
Turmeric powder 1/2 teaspoon
Salt to taste
Garlic, chopped 6 cloves
Green chillies, chopped 3
Ginger, chopped 1 inch piece
Pure ghee 2 tablespoons
Cumin seeds 1 teaspoon
Onions, chopped 2 medium
Tomatoes, chopped 2 medium
Red chilli powder 3/4 teaspoon
Lemon juice 1 tablespoon

Method

Soak dal in two cups of water for an hour. Pressure cook with turmeric powder and salt till two whistles. Open lid when pressure has reduced and mash with the back of a round ladle. Set aside. Grind garlic, green chillies and ginger to a paste. Heat ghee in a pan. Add cumin seeds and as they begin to change colour, add onions. Sauté till onions turn light brown. Add tomatoes, red chilli powder and ground paste. Sauté till tomatoes are softened. Add palak, methi and coriander leaves and sauté for four to five minutes. Add cooked dal and one cup of water. Stir well and bring to a boil. 6. Adjust salt and add lemon juice. Cook for four to five minutes, stirring continuously. Serve hot with rice.