Spicy Broccoli with Moong Dal

Instead of Broccoli the following vegetables can be used: spinach, cauliflower, cabbage, green peppers, ridge gourd, bottle gourd.

Broccoli/cauliflower - steam it until it still has little crunch to it.
Spinach - sauteed in little oil until soft
Cabbage - grated and sauteed in little oil until soft but little crunchy.
Green Peppers/ Ridge gourd / Bottle gourd - cut into 1/2 inch pieces. Heat little oil in a pan and cook until soft.

Other ingredients:
Onion
moong dal - cooked in water until al-dente. They should mash when you press with your fingers (should not be too soft)
ginger / garlic paste
green chilies
chili powder
cumin powder
coriander powder
cumin seeds
red chilies
curry leaves
mustard seeds
turmeric
salt
cilantro

Heat oil in a pan. Add cumin seeds, mustard seeds, curry leaves, dry red chilies, turmeric. When they start spluttering add green chilies and onions and mix. Add ginger / garlic paste and saute until onions and soft. Add cumin powder, coriander powder, salt and chili powder and mix. Add the chosen pre-cooked vegetable. Mix well and add pre-cooked moong dal. Mix and cook until all the flavors are mixed up..may be for 3 to 4 minutes. Garnish with chopped cilantro. Serve with chapati or rice.