Soak the moong dal for halh an hour in the water after washing it thoroughly with water.
Wash the spinach leaves twice and strain the water. Now chop the leaves with the help of a chopper or with a knife.
Make a paste of tomato, green chilli and ginger.
Heat ghee into the cooker and put heeng and cumin seeds into it. Put turmeric powder, red chilli powder into the cooker once the cumin seeds turns brown. Stir with the help of a spoon and put tomato ginger paste into it. Roast the masala until the oil starts to float at the top. Put moong dal and spinach into the masala and roast for 2-3 minutes. Pour 2 small glasses of water and close the lid of the cooker. Pressure the cooker for upto 1 whistle. Turn off the flame and open the cooker once the pressure is over.
Moon dal with spinach is ready. Take it out in a serving bowl and pour 1-2 tea spoon ghee on the ghee and garnish with coriander leaves. Serve the dal with naan, chapati and parantha.