1/2 cup split moong dal presoaked
2-3 whole black pepper
1/2 tsp chili powder
Salt according to taste
1/4 tsp haldi powder
1 cup steamed palak (spinach)

FOR BHAGAR
pinch of zeera
1 clove of garlic chopped
2-3 Whole dried red chilies

Wash the dal and put on low heat with 1 1/2 glasses of water. Add spices and cook uncovered till almost done. Add the steamed palak and cook till thick to desired level. Temper with zeera, garlic and whole red chilies in a little oil.