Nutritious yellow lentils simmered with fresh spinach and green chilies.
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Rinse the moong dal under cold water until the water runs clear, then drain.
In a pressure cooker or heavy pot, combine the dal, water, turmeric, and salt; cook until the lentils are soft and mushy.
In a separate pan, heat the ghee or oil over medium heat and add the cumin seeds until they sizzle.
Add the minced garlic, green chilies, and onions to the pan, sautéing until the onions turn golden brown.
Stir in the chopped tomatoes and cook for 3 minutes until they become soft and pulpy.
Add the chopped spinach to the pan and sauté for 2 minutes until it wilts completely.
Pour the cooked dal into the spinach mixture, stir well, and simmer for 5 minutes to combine the flavors.
Turn off the heat, stir in the lemon juice if using, and serve hot with rice or roti.
