Chilkewali moong dal cooked with methi, palak and other spices.
•Fenugreek leaves (methi)1 small bunch
•Spinach leaves (palak)1 small bunch
•Split green gram skinless (dhuli moong dal) 1 cup
•Pure ghee3 tablespoons
•Mustard seeds ½ teaspoon
•Cumin seeds½ teaspoon
•Dried button red chilies (bor mirchi)4-6
•Turmeric powder¼ teaspoon
Salt to taste
Jaggery (gur),grated1 teaspoon
Heat ghee in a pressure cooker. Chop spinach. Add mustard seeds, cumin seeds, red chillies, spinach and fenugreek leaves.
Chop green chili and add. Drain and add moong dal and mix.
Add turmeric powder, ginger, peanuts and 3 cups water and mix well. Add salt, kokum and jaggery and mix well.
Close the cooker with the lid and cook till 1 whistle is given out. Switch off the heat after 1 minute.
Open the lid when the pressure reduces completely. Transfer into a serving bowl and serve hot.