| • | Blend garlic cloves, green chillies and ginger into a fine paste and keep it aside.
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| • | Take the methi leaves, coriander and spinach in a pan and boil them together with water.
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| • | Strain out the remaining water and keep the boiled leaves aside.
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| • | Now boil the masoor dal with two cups of water in a separate vessel.
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| • | Heat the oil in a pan. Add cumin seeds to the heated ghee.
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| • | When the seeds crackle, add the chopped onion.
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| • | Saute for 2 minutes. Then add the already prepared garlic, ginger and chilli paste and saute for a while.
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| • | Now add the cooked dal, boiled leaves, chopped tomatoes, chilli powder, turmeric powder, amchur and salt.
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| • | Cook for a few minutes and then remove from the stove.
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| • | Garnish with fresh coriander and serve hot Hariyali Dal with parathas or steamed rice. |
