Moong Dal Palak

Ingredients:

- 1 cup split moong dal (yellow lentils) (You may also use other lentils like arhar or masoor)

- 2 cups spinach (palak), washed and chopped

- 1 medium onion, finely chopped

- 2 tomatoes, finely chopped

- 1 green chili, chopped (adjust to taste)

- 1 teaspoon ginger-garlic paste

- 1/2 teaspoon turmeric powder

- 1 teaspoon cumin seeds

- 1/2 teaspoon asafetida (hing)

- 1 teaspoon garam masala

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- Salt to taste

- 2 tablespoons oil or ghee

- Water for cooking

- Fresh coriander leaves for garnishing

Method:

1. Wash the moong dal thoroughly and soak it in water for 30 minutes. Drain the water and set aside. Pressure cook with salt and turmeric.

2. In a kadai, heat oil or ghee. Add cumin seeds and asafetida. Let them splutter.

3. Add chopped onion and sauté until they turn translucent.

4. Add ginger-garlic paste and green chili. Sauté for a minute until the raw smell disappears.

5. Add chopped tomatoes and cook until they become soft and the oil starts to separate.

6. Add cumin powder, coriander powder, and salt. Mix well.

7. Add the chopped spinach. Stir fry, then add the boiled dal. You may also add frozen green peas at this point.

8. If the dal is too thick, add more water and adjust the consistency according to your preference.

9. You may add garam masala and more slit green chilies or tadka using ghee, cumin seeds, and Kashmiri mirch powder to make it even spicier, and let the dal simmer for a few more minutes.

10. Garnish with fresh coriander leaves before serving.

Your Moong Dal Palak is ready to be enjoyed with rice, roti, or naan!

Note: Cooking times may vary based on the pressure cooker and stove type, so adjust accordingly.

Lau Moong

Sabji recipe

1. Roast moong dal in a dutch oven on medium low heat while stirring frequently. Don't brown them. When it gives out a nutty aroma, wash it under running water until the water runs clear. Keep it aside
2. In the same vessel, add oil, cumin seeds, broken red chillies, bay leaves and julienned lau (bottle gourd). Best if you microwave the lau for 3 minutes. You can save cooking time.
3. Add matchstick ginger, salt and turmeric. Some people add sugar to this dish.  This needs no extra water to cook.
4. Add the roasted moong. It will cook through with the lau. You may add vadi here.
5. When the cooking is almost done add chopped cilantro and ghee (depending on your tolerance)

Non vegetarian alternative: Lau Chingri (Bottle gourd with shrimp)

Dal recipe

1. For this, you need to cut the lau differently- dice them instead of julienning them.
2. Roast and wash the moong in  a pressure cooker and boil  with water, turmeric and salt  for a few minutes until the cooker starts giving off steam. 
3. In  a different pan (for tempering), add cumin seeds, broken red chillies and the lau for a few minutes (you may boil the lau with the moong dal for a healthier option). Add to the boiled dal and cook with the lid off for a few minutes on low heat while stirring in between to avoid lumps. Check for consistency and salt etc.
4. Freshly chopped cilantro is a common garnish for this recipe.

I found this recipe for Moong dal with palak (Spinach) link