Spinach with Moong dal sabzi

Soak mung Dal for 1/2 hour.

Heat oil, splatter jeera. Add asafoetida and turmeric followed by garlic paste. Fry a bit for 2-3 seconds. Add Mungdal saute for 2-3 seconds. Add water till the level of mung Dal. Add salt and chilli powder. Cover and cook on low flame till the Dal is cooked 90%. You may add water in between if it is all evaporated.

Add spinach and tomatoes. Combine and cover again. Simmer till spinach and tomatoes are cooked and the sabzi has desired consistency. Serve with roti and rice.