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.
Source: Raju, 9 March 2001