From Jessica Glago, founder of Wholesome app
Ingredients
 ghee1 tbsp
or vegetable oil
 mustard seed1 tsp
 cumin seed1 tsp
 asafetida 1/2 tsp
also called "hing" in Hindi
 curry leaves5 whole
 thai green chile1 whole
 ginger 1/2 inch
grated
 garlic2 cloves
minced
 tomato1 whole
chopped
 moong dal1 cup
washed, also known as yellow split pea
  water3 cups
 spinach1 cup
optional, or collard greens or parsley
 turmeric powder 1/2 tbsp
 salt
to taste

cookware

1
Heat ghee or oil in medium pot.
2
When the oil is hot add mustard seeds, cumin seeds, asafetida (hing), curry leaves, and thai green chile.
3
As soon as the mustard seeds have popped, add the ginger and garlic before the seeds burn (this takes practice!).
4
Then add in the tomato and fry for 2 minutes while mixing.
5
Add the uncooked moong dal (that has been washed) and add 3 cups of fresh water.
6
Optionally add in greens.
7
Add turmeric and mix.
8
Let boil and then reduce heat to medium and cook for 20 min. If the water level gets too low, add more water to your desired consistency.
9
Add salt.