Ingredients:

  • 1 cup (200g) yellow moong dal
  • 3 cups (710ml) water
  • 1/2 tsp (2g) turmeric powder
  • 1 tsp (6g) salt
  • 4 cups (120g) fresh spinach, roughly chopped
  • 2 medium green chilies, slit lengthwise
  • 2 tbsp (30ml) ghee or vegetable oil
  • 1 tsp (2g) cumin seeds
  • 4 cloves (12g) garlic, minced
  • 1 tbsp (15g) ginger, finely grated
  • 1/2 tsp (1g) red chili powder
  • 1/2 tsp (1g) garam masala
  • 2 tbsp (5g) fresh coriander, chopped

Instructions:

  1. Rinse the moong dal under running water until the water runs clear. Place the dal in the pressure cooker with 3 cups (710ml) of water, turmeric, and salt. Cook on high pressure for 8-10 minutes (or 3 whistles) until the lentils have a creamy, porridge-like consistency.
  2. Open the cooker and stir the dal to ensure it's smooth. While the dal is still simmering on low heat, fold in the chopped spinach and slit green chilies. Cover and cook for only 3-5 minutes until the spinach is wilted and vibrant green.
  3. Heat ghee or oil in a small skillet over medium heat. Add cumin seeds and wait until they sizzle. Stir in the minced garlic and ginger, sautéing until the garlic turns a pale golden brown.
  4. Quickly stir in the red chili powder and garam masala, then immediately pour this sizzling mixture over the dal. Stir gently and garnish with fresh coriander.