Bhaaji-Mug (Spinach and Mung Beans)

½ cup mogar daal (split mung beans, without shell)

10 oz bhaaji (spinach), washed, dried and chopped

2 tablespoon tel (oil)

1 large kaando (onion), chopped

1 teaspoon jiru (cumin seeds)

3 cloves lasan (garlic), chopped

½ teaspoon mithu (salt)

1 tablespoon limbu (lemon juice)

1 Soak mung beans in warm water for 6-8 hours. Drain and rinse.

2 Cook spinach on low heat without water. It will release water from within. Cook till the leaves go limp. Puree into into a smooth pulp.

3 Heat oil. Add onions, cumin seeds, garlic. Saute till the onion starts changing color.

4 Add mung beans and spinach. Cook for about 20 minutes.

5 Add salt and lemon juice.

Serves: 2

Source: Raju, 9 March 2001