Soak moong dal in water for about 5-10 minutes (up to half an hour if you have time), in the mean time get the veggies ready.
Heat 2tsp oil in a sauté pan, add tempering ingredients and once the seeds start to splutter add moong dal (drained), spinach and cabbage. Add turmeric and mix well.
Cover and cook on medium flame stirring occasionally until dal is cooked through and cabbage is cooked through, should take about 15-20 minutes.
Season with salt and cook for another minute. Serve with steamed rice or roti.
Usually there’s no need to add water to cook the lentils since if are soaked and both cabbage and spinach give out water while cooking. I wanted to finish the dish within 30 minutes, so added about ¼ cup of water along with the veggies which ended up making my dal too mushy. Ideally this is a dry curry where should be able to see the dal whole.