Usually we prepare separate dishes for lentils & spinach. However with a bit of creativity you can easily enjoy taste of both in the same preparation. So try the following dish & enjoy it with your family.

Ingredients:

• Moong Dal/ Green Lentils- 1 cup (slit)
• Butter- 2 tbsp
• Turmeric powder/haldi- A pinch of
• Red chilli powder- 1 tsp
• Spinach- 3 cup (minced)
• Fresh cream- 1 tbsp
• Garlic- 1 tsp (minced)
• Asafoetida/hing- 1 tsp
• Ginger- 1 tsp (diced)
• Sodium bi carbonate- A pinch of it

Direction:

• Clean the lentils well & then for almost 30-40 minutes allow it to soak.
• Take a saucepan & boil water over medium temperature.
• Pour the spinach leaves along with the sodium bi carbonate.
• Let it cook over high temperature until the spinach leaves are cooked well.
• Take it off from the oven & let it cool down completely.
• Use your blender to blend it well & place it separately.
• Now in a pressure cooker cook the soaked dal along with salt, chilli powder & turmeric.
• When the lentils are cooked well then take it off from the oven & place it separately. You can add more water if it is required for boiling it well.
• For mashing the lentils you can use a wooden spoon.
• Transfer the lentils into a pan & pour the blended spinach into it.
• Mix well & let it cook over moderate temperature for almost 2-4 minutes.
• Now take a pan & liquefy the butter over medium low temperature.
• Pour the chopped garlic & let it fry until it turns little brown.
• Add the minced ginger along with the hing/asafoetida & stir for a few seconds (remember to keep the flame lower-medium).
• Now pour the dal-spinach mix & stir well.
• Transfer the dal from the oven & before serving it, use the cream for garnishing.