Palak with Moogh Dal

Ingredients:
Palak / Spinach - 1 packet
Onion - 1 small
Moogh / Moongh lentil - 1/4 cup
Oil - 3 tbsp.
Mustard Seeds - 1/2 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.
Chilli powder - 1 tsp.
Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely

Before you Start:
1) Wash, dry and chop palak leaves.
2) Soak moogh dal in water for 15 to 20 minutes.
3) Chop onion finely.

For the Tempering/Fodani:
1) Take oil in a kadai and heat it on medium-high heat.
2) Add mustard seeds, when these start to splutter, add a pinch of hing and turmeric powder.
3) Sauté for a few seconds.

How to Proceed:
1) Add moogh dal. Cook for 2 minutes. Mix well.
2) Then add chopped onion. Fry on medium heat while mixing continously. Fry for 3 minutes. 3) Once the dal and onion are evenly cooked, add the palak. Mix well. Saute for 1 minute. When cooked the dal will appear lighter in color and the onion will turn brown in color.
4) Add chilli powder and salt. Mix well.
5) Garnish and serve hot.