Lasoon wali Palak Moog Dal Bhaji (Spinach with split yellow lentils and garlic)

This bhaji/curry is really quick and simple to make and very healthy too. Luckily my kids love spinach, so it is my go to curry whenever I need to put dinner on the table really fast.

Ingredients: Palak/Spinach - 1 bundle, Moong dal - 1/2 cup soaked, garlic pods - about 5-6 chopped, Tempering: 3-4 tsp oil, 1 tsp mustard seeds, 1/2 tsp asofoetida, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chilli powder (optional) and salt to taste.

Method: Soak 1/2 cup moong dal in water for 15 mins. Cut and chop spinach and chop garlic too. Heat 3-4 tsp oil in a pan and add mustard seeds. When they crackle, add asofoetida, cumin seeds, garlic and turmeric. You may add red chilli powder if you want. Saute for 1 min and add moong dal. Cover and cook for 2-3 mins. Then add the chopped spinach. Cover and cook for 4-5 mins. Then add salt to taste. Saute for 3-4 mins till spinach and the dal are well cooked but not mushy.

Serve with hot poli/roti.