Moong Dal Palak

• MOONG DAL Palak •
(Serves 4)

1½ cups moong dal
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon ajwain
1 teaspoon garlic, crushed 
1 teaspoon ginger paste 
2 teaspoons red chilli powder
½ teaspoon turmeric powder
2 teaspoons coriander powder
1 chopped tomato
½ bunch fresh spinach
½ lime, juiced


Wash and pressure-cook moong dal. Keep aside.
Heat oil in a deep pot. Add cumin and ajwain. When they crackle, add garlic and ginger, then red chilli, turmeric and coriander powders, followed by the tomato, and sauté.
Add moong dal, along with the water in which it was cooked. If thick, add some more water.
Add salt, and let the dal simmer. Add washed and chopped spinach. Mix well.
Add lime juice. Cover and let the dal simmer further, stirring occasionally, for a few minutes till the spinach is tender.

Serve with Cabbage & Carrot Rice, pickle and papad.