Ingredients:

1	bunch spinach leaves,fresh,chopped
1\2	bunch fenugreek leaves (Methi) chopped
1\2	cup moong dal
1	- tomato, roughly chopped
1\4	cup oil
1	tablespoon fresh ginger paste
1	tablespoon garlic paste
2	small onion, coarsely chopped
1	teaspoon chilli powder
1	teaspoon salt
1\4	teaspoon turmeric powder (haldi)

How to Cook:
1. Wash and soak dal in water for couple of hours. Wash and finely chop the spinach and fenugreek leaves (if using dried fenugreek leaves, soak 2 tablespoons fenugreek leaves in cold water for some time. Then carefully scoop out the leaves without disturbing the water as the dirt will settle at the bottom).
2. Heat oil in a heavy skillet and saut? onion, ginger and garlic until soft. Add chili powder, turmeric powder and salt and fry for another few minutes.At this stage add little water if the mixture sticks to the bottom of the pan.
3. Add spinach and fenugreek and fry, stirring constantly for a few minutes until well coated with oil.
4. Add drained dal and 1\2 cup water, as spinach will release lots of water during cooking.
3. Cover and cook over a low heat, stirring occasionally, until dal is tender and quite dry, about 25 minutes. Mix thoroughly with a spoon. Add little water if necessary. Serve with Nan or rice.