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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)
For Seasoning :
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.