Wash dal and pressure till done. (Approx. 2 whistles will do) Cool and remove dal from cooker. Wash and drain spinach. Put half the spinach in a mixie, add 2 green chillies and blend. Heat 1 1/2 tablespoon ghee. Add seeds and splutter. Add garlic, ginger and chopped spinach. Stir. Add ground spinach. Fry for 2-3 minutes. Add dal and coriander. Bring to a boil. Do not overcook. Remove from heat. Heat remaining ghee in a small pan. Add clove cinnamon powder, remaining 2 chillies and pour over dal. Add lemon juice and salt. Stir well. Serve hot with rice or parathas. Variations: Use fenugreek (methi) leaves or other greens instead of spinach. Use any other dal of your choice instead of yellow moong dal. Making time: 30 minutes (excluding pressure cooking time) Makes: 4 servings Shelflife: Fresh and Piping hot
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 211 (76%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 61.1mg||19 %|
|Sodium 170.9mg||6 %|
|Potassium 637.8mg||17 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 15.6g|
|Protein 3.9g||6 %|
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Calories per serving: 279
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