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1
Heat frying pan on medium heat. Add 3 tbs oil. Once heated add onion and saute 1 min.
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2
Add ginger, green chili and 1 tsp salt and saute 1 min.
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3
Add cumin, coriander, fenugreek and saute a few min. Add remaining oil and saute until onions become translucent, ensuring spices do not burn. Set aside.
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4
In a large soup pot heat water on high heat. Once boiling, add moong dal, garlic, turmeric and 1 tsp salt. Turn heat to low, cover pot with lid, leaving slightly uncovered. Stir occasionally. Cook lentils halfway, about 15 min.
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5
Add onion and spice mixture and 1/2 tsp salt and continue cooking 10 min. Stir occasionally.
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6
Add lime juice and spinach to pot and stir. Cook another few min., or until spinach heats through.
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7
Taste dal for softness. Dal should be soft but still retain its general shape. If more cooking needed and all the water has been soaked up, add 1/4 cup water. Taste for salt as well. You can always add more.
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8
Once dal is cooked add butter. Let butter melt into dal.
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9
Turn off heat and sprinkle cilantro on top.
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10
All done! Eat with jasmine or basmati rice and/or your favorite warm flat bread (roti/chapati/paratha/naan/pita/tortilla) and yogurt on side.
