|Channa dal||1⁄2 Cup (8 tbs) (Gram Dal Soaked Overnight)|
|Ghee||1 Tablespoon (Clarified Butter)|
|Fried onion and garlic||1 Tablespoon|
|Ginger||1 Teaspoon, finely chopped|
|Green chilies||2 , chopped|
|Chopped tomatoes||2 Large (Skin Removed)|
|Methi bhaji||50 Gram (Fenugreek Leaves)|
|Suva bhaji||50 Gram (Dil)|
|Palak||250 Gram (Green Spinach)|
|Water||3 Cup (48 tbs)|
Microwave in a deep bowl ghee, with onion and garlic, ginger, green chillies and tomatoes for 8 minutes, stirring in between until the mixture becomes thick and mushy.
Then, mix in channa dal and the rest of the ingredients, except the last 4 ingredients and 2 cups of water.
Microwave covered for 40 minutes at medium high 70% power stirring in between, until dal is cooked.
In a separate container, microwave brinjal, carrot, potato, salt and I cup water.
Microwave until vegetables are tender, for 10 minutes, stirring in between.
Mash the cooked spinach and stir in the boiled vegetables and salt.
Microwave together for another 10 minutes, stirring in between.
If the mixture is dry, add I additional cup of hot water and again microwave for 5 minutes.