Instructions

1. Wash and soak the whole green moong overnight or 5 – 6 hrs. Drain out the water. In a Pressure Cooker add the soaked lentil along with 2 cups of water and salt.
2. Cook on high flame for 2 whistle. Lower flame and cook on low for 3 minutes. Switch off flame, cool the cooker to open lid.
3. Blanch the Spinach leaves in a pan of boiling water. Boil for a minute or two until wilted. Take them out and immerse them in cold water. Dipping into the cold water will help them retain their colour.
4. In a blender, blend the blanched spinach to a smooth paste. Keep aside.
5. Heat the ghee and the oil over medium flame in deep bottom pan. Add the cumin seeds. When they start crackling add the chopped onions and cook for a 2 or 3 minutes, till the onions change colour and are translucent. Next add the chopped green chillies, ginger, garlic. Stir for a few minutes over medium -low flame before adding the turmeric powder, red chilli powder and the tomato puree. Keep stirring till the raw smell of the spices disappears.
6. Now add the prepared dal. Stir, mix well and blend the masala mix into the dal. Once mixed add the spinach along with ½ cup water as well at this point. Stir and mix well together.
7. Cover and cook for 10 mins over medium heat. The spinach should bubble. Keep stirring at regular intervals to avoid sticking at the bottom. Once spinach is cooked, add garam masala powder and salt to taste. You may add the sugar here, in case you are using any .
8. Cook for a minute or two more before adding the heavy cream, cubed paneer and mix well. Simmer on low for another 3 to 4 minutes. Switch off the flame and add the lemon juice and kasuri methi.
9. Serve hot with roti, parathas, naan or rice.