Dal with Spinach
- 200 grams yellow Mung bean
- 150 grams chickpeas
- 150 grams red Lentils
- ½ teaspoon ground Turmeric
- ¼ teaspoon Chili powder
- ½ teaspoon ground paprika
- ½ teaspoon ground cumin
- 1 teaspoon Garam Masala
- 1 teaspoon ground cilantro
- 2 tablespoons Ghee (or butter)
- 1 bay leaf
- 1 teaspoon Sesame seeds
- 150 grams finely chopped Spinach
- 2 tomatoes
- 2 tablespoons chopped Cashews
Rinse beans and chickpeas and soak covered with water for 2 hours. Rinse lentils thoroughly.
Blanch tomatoes, rinse, peel, quarter and remove seeds, and cut into small cubes.
Heat ghee in a large saucepan, add ground spices and sesame seeds and sauté until fragrant. Stir in beans, chickpeas, and lentils and continue to sauté until warmed. Cover with about 1 liter (approximately 4 1/4 cups) of water and add bay leaf. Simmer over medium heat until dal is soft, stirring occasionally. If dal becomes too thick, add a little more water as desired. When legumes are tender, add spinach and tomatoes. Stir in cashews and season with salt to taste.
Serve in bowls garnished with fresh herbs as desired.