Palak Dal/ Lentil with Spinach

Tastes awesome with hot steamed rice or chapati with a dollop of butter on it.

You need:

Moong dal – ½ cup

Spinach – 4 cups ( may look a lot but shrinks quite a bit when cooked)

Green chilies – 2-3 nos

Ginger – 1.5 inch (1 inch fine chopped, ½ inch – juliennes)

Garlic – 2 tsps

Mustard – ½ tsp

Cumin seeds – ½ tsp

Coriander powder – 1 tsp

Turmeric – 1 tsp

1. Cook moong dal in sufficient water and turmeric.
2. In a pan, heat oil. Add mustard and cumin seeds and let them splutter. Add green chilies and fry. 
3. Remove only the chilies and keep aside. Add ginger, garlic and fry for a minute on low flame. 
4. Add coriander powder and sautee. Add spinach and cook for a minute.
5. Add cooked moong dal and salt to taste. Cover and cook for another 5 min. 
6. Temper with mustard seeds and ginger juliennes. Add the fried green chili on top.