Heat oil in a pot and add cumin seeds, carom seeds, sesame seeds, turmeric powder, and salt. Lightly fry the chopped spinach in the mixture.

Add water to the pot and bring it to a boil. Once boiling, mix in the jowar flour and turn off the heat. Cover the pot and let it rest for ten minutes.

After resting, knead the mixture into a dough. Sprinkle dry jowar flour as needed while rolling out the roti.

Cook the roti on a hot griddle until both sides are evenly cooked.

Heat oil in a pressure cooker and add cumin seeds, bay leaf, cloves, dry red chilli, green chilli, chopped ginger, and garlic. Sauté until aromatic.

Add chopped onion and sauté until golden brown. Then add grated tomatoes, coriander powder, turmeric powder, red chilli powder, garam masala, and salt. Cook until the oil separates.

Add sprouted moong and water to the cooker. Close the lid and cook for two whistles. Let the pressure release naturally.

Once done, add lemon juice and chopped coriander leaves. Mix well and serve hot.