Spinach and moong dhal fry

Total Time: 25 – 30 minutes
Preparation: 5 minutes (excludes soaking time)
Cooking Time: 20 – 25 minutes

Ingredients:

1/8 – 1/6 cup Mung Dal / Pesaru Pappu / Green gram
1 – 2 tbsp. Oil
½ tsp. Cumin
1 small Onion chopped
5 – 6 small Green Chilies split into two pieces
1-2 tbsp. crushed Garlic
1 tsp. Salt (adjust to taste)
½ – 1 tsp. Chili Powder
½ tsp. Turmeric
6 oz. Baby Spinach chopped
½ Lime squeezed or 1 – 1 ½ tbsp. Lime Juice
Preparation:

Wash and soak dal for an hour. If time is a constraint, soak the dal and go ahead with the preparation. Or microwave the dal for 3-4 minutes (I have not done it but I don’t see why you cannot do it). Soaking the dal for at least ½ hour or microwaving the dal for few minutes will reduce the cooking time by 5 – 10 minutes.
Heat oil in a pan, cumin seeds and let the seeds turn light brown.
Add onion and sauté till translucent.
Add green chilies, garlic and fry for a minute.
Add chili powder, salt, turmeric and fry for a few seconds.
Add dal and fry for a minute. If the dal is soaked for an hour, as I did, you can add spinach right away. Otherwise, add a little water, cover and cook the dal for 3-5 minutes until dal is 80% tender.
Then add spinach. Mix well, cover and cook for 3- 5 minutes until spinach wilts.
Reduce the heat and cook until spinach and dal are tender. This should take about 5-10 minutes.
Squeeze lime juice, taste the fry and adjust the seasoning.
Transfer to a serving bowl and serve it with rice or roti.