Scrape down the kernels of the corn. In a pressure cooker / pressure pan, add the kernels, moong dal, 1 medium onion (diced), 2 pods of garlic and 3 cups of water. Pressure cook for 3 whistles and switch off.

Meanwhile, chiffonade the spinach. In a non stick pan, add 1 tsp butter, add the spinach and saute well. Add a dash of salt and reserve aside.

In the same pan, add  the onions and saute well till they turn pink. Add a dash of salt and crushed black pepper and saute.

Now make a puree of the pressure cooked veggies along with the water. Add this to the sauteed onions, adjust salt and seasoning. Let it simmer on very low flame for 3-4 mins till done. The pureed corn willl make it creamy and will thicken on cooling too.

Now add the sauteed spinach on top and serve immediately.