Moong Dal with spinach

(Serves 6)

Ingredients:

Chopped spinach 2 cups
Chopped and peeled tomatoes
2 cups
Split moong dal (without skin)
1 cup
Oil 1
Chopped onion 1
Chopped green chilli 1
Chopped fresh ginger 1 tsp
Cumin seeds 1 tsp
Salt 2 tsps
Chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Lime 1/2

Method:

Pressure-cook the dal with two cups of water for five minutes. Cover the dal, so that it does not scatter. Grind to a smooth paste. Heat oil in a saucepan and add the cumin.

When it splutters, add the onion, green chilli and ginger, and sauté till the onion turns light gold. Add the tomatoes, spinach, chilli and turmeric powders and fry till the spinach wilts a bit and the tomatoes are well cooled.

Mix in the dal, two cups of water and salt and simmer till the gravy is thick. Squeeze limejuice on it and serve hot with rice or rotis.

Spinach is rich in amino acids, iron, Vitamin A and folic acid. It is a cheap vegetable and supplies the same amount of protein as one gets from fish, chicken or meat. Cooked green gram is easily digested, and its nutritive value is high.