Ingredients:

1 cup Moong Daal (uncooked)
1 bunch of fresh Spinach (chopped)
1 Onion sliced
1 Tomato diced (optional)
1tsp Ginger paste
4-5 flakes Garlic paste
3-4 Green chilies chopped
Coriander leaves finely chopped
1tsp Cumin seeds (jeera)
1/2 tsp. turmeric powder
Salt to taste
Red chili powder to taste
2tbsp oil
1/2tsp lemon juice
1tsp Pure ghee (Desi ghee)

Preparation:

Cook the daal in 3 cups of water.
Wash and drain spinach properly.
Heat the oil in a pan and add cumin seeds and splutter. Add ginger - garlic paste and fry for a minute. Add onion and fry till light brown.
Now add spinach, cooked daal, tomatoes, coriander leaves, turmeric powder, salt and lemon juice. Boil for 5 minutes.
Just before serving, heat pure ghee in a small pan.
Hold the pan over bowl, add chili powder and immediately pour on the vegetable.
Caution: Don't allow chili powder to burn.