Moong Dal with Spinach

Ingredients

• 1 pinch asafoetida powder 
• 1 teaspoon cumin seeds 
• 6  curry leaves fresh
• 1 inch ginger fresh grated
• 1 tablespoon ghee clarified butter
• 2  chile peppers green halved lengthwise
• 0.5 teaspoon ground pepper red
• 1 teaspoon ground turmeric 
• 1 cup lentils split yellow moong dal
• 1 teaspoon mustard seed 
• 2  chile peppers dried red
• 4 servings salt to taste
• 1 bunch pkt spinach fresh shredded
• 1 tablespoon vegetable oil 
• 4 cups water 

Equipment

• frying pan
• pot

Directions

1. Combine the water, lentils, spinach, green chile peppers, ginger, turmeric, and salt in a large pot over medium-high heat; bring to a boil and cook until the lentils are tender and the water is absorbed, about 20 minutes.
2. Heat the oil and ghee together in small skillet; fry the curry leaves, red chile peppers, cumin seeds, mustard seed, and asafoetida powder in the mixture until the seeds begin to splutter. Stir the mixture into the lentil mixture.
3. Sprinkle the ground red pepper over the mixture and cook another 5 minutes.
4. Serve hot.