Rinse mung beans and put in a pot with water, salt, and turmeric. Cover the pot and cook on a medium flame for around 30 minutes or until the beans get cooked.
While the beans are getting cooked heat oil in another pot. Add dried red chilies, cumin seeds, and asafoetida. Saute for a few seconds or until the spices turn fragrant.
Add chopped onion, ginger, and, garlic. Cook until the onions start turning brown.
Add coriander powder and red chili powder. Saute for a few seconds on low flame.
Next, add tomato and green chili. Cook until the tomatoes turn mushy.
Add chopped spinach and mix. Cook until the spinach gets wilted.
Add cooked mung beans and cook for around 2 minutes.
Finally, add lime juice and cilantro. Mix.
Serve hot with rice or any Indian bread like roti, paratha, or naan.