½ cup split moong Dal presoaked
2-3 black pepper (Kali Mirch)
1/2 tsp chili (Lal Mirch) powder
½ tsp. salt (according to taste)
1/8 tsp turmeric (Haldi) powder
1 cup steamed Palak (spinach)
Pinch of cumin seeds (Zeera)
1 clove of garlic (Lehsan) chopped
2-3 whole dried red chilies
Wash the Dal and put on low heat with 1½ glass of water.
Add spices and cook uncovered till almost done.
Add the steamed Palak and cook till thick to desired level.
Temper (Baghar) with Cumin Seeds (Zeera), Garlic (Lehsan) and whole red chilies fried in a little oil.