Daal Palong (Spinach Daal)

Serves four people.

Ingredients:

• Musur daal (lentil) - 1 cup
• Chopped spinach - 4 cups
• Beaten eggs - 2
• Oil - 4 tablespoons
• Chopped onion - 4 tablespoons
• Chopped garlic - 2 teaspoons
• Green chili - 3 to 4
• Salt - 1 teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon

Preparation:

• Boil the lentil in 4 cups of water.
• Keep aside once the water evaporates.

• Boil the spinach in salted water while stirring. Boil until water evaporates.
• Mix the lentil with spinach and stir well together.
• Add green chilis. Keep aside.

• Heat oil in a pan and fry the onion and garlic with panchforon.
• Add the spinach-lentil mixture to the pan.
• Add ½ cup of water.
• Turn the heat low.
• Once the water starts boiling, add the beaten eggs to the pan. Alternatively, fried, thin slices of eggs can be added.
  
• Keep stirring.
• Once the lentil thickens, turn off the heat and serve.