Wash dal and pressure till done. (Approx. 2 whistles will do)
Cool and remove dal from cooker.
Wash and drain spinach.
Put half the spinach in a mixie, add 2 green chillies and blend.
Add dal and coriander. Bring to a boil. Do not overcook.
Remove from heat.
Heat remaining ghee in a small pan.
Add clove cinnamon powder, remaining 2 chillies and pour over dal.
Serve hot with rice or parathas.
Variations:Use fenugreek (methi) leaves or other greens instead of spinach.
Use any other dal of your choice instead of yellow moong dal.
Making time: 30 minutes (excluding pressure cooking time)
Makes: 4 servings
Shelflife: Fresh and Piping hot