2 green chillies, de-seeded and chopped
8 curry leaves
2 tbsp grated fresh ginger
100g/3½ oz spinach
2 spring onions, trimmed and chopped
225g/8oz mung dal (split mung beans)
¼ tsp ground cumin
¼ tsp asafoetida or fennel seeds
1 tsp black mustard seeds
¼ tsp ground turmeric
2-3 tbsp sunflower or vegetable oil