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Moong Daal - 1/2 cup
Spinach - 340 gm.
Cumin seeds (jeera) - 3 teaspoons
Grated coconut - 6 teaspoons
Pepper - 1 teaspoon
Green chillies - 4 (or less)

Red chillies - 2 
Mustard - 1 teaspoon
Cooking oil - 1 teaspoon
Salt & Asafoetida as required

Method:

Boil moong dal and spinach in the cooker and allow 2 whistles. (can be put in the same vessel) Grind the green chillies, pepper, coconut gratings, cumin seeds. In a wide-mouthed vessel (kadai) pour 2 tsps of cooking oil and season with mustard and red chillies. Now add the cooked dal - spinach mixture and put salt and the ground paste. Let it cook for five minutes, stirring in regular intervals. Now add a pinch of asafoetida. 

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Published on 2^nd August 2002