In a pan, add the moong dal, water, turmeric and asafoetida and cook on a medium heat for about 25 mins or so. The dal should feel soft towards the end. Take off flame and mash lightly with a potato masher.
Add oil or ghee into a large non-stick pan over medium heat. When the ghee or oil is hot, add cumin seeds and toast until you can get the fragrance of the cumin seeds.
Now add in the ginger, garlic and chillies.
Fry gently and then add the chopped spinach. Wilt the spinach for about 2 mins.
To this add the cooked mashed dal and some water so it is think curry consistency.
Season with salt to taste, add more water if you prefer a thinner consistency. Cover and simmer the dal for about 5 mins or so.Keep stirring so the dal doesn’t catch at the bottom of the pan.
Now sprinkle the garam masala onto the dal, mix well and serve hot with rice or rotis. Tip: Add a spoon of ghee to the dal – tastes divine.