Spinach Dal

Ingredients

• 200 g yellow mung beans
• 150 g chickpeas
• 150 g red lentils
• 0.5 tsp turmeric powder
• 0.25 tsp chili powder
• 0.5 tsp paprika powder
• 0.5 tsp cumin powder
• 1 tsp garam masala
• 1 tsp ground coriander
• 2 tbsp ghee (or clarified butter)
• 1 bay leaf
• 1 tsp sesame seeds
• 150 g finely sliced spinach leaves
• Salt
• 2 Tomatoes
• 2 tbsp chopped cashew nuts

Instructions

1. 1.

   Wash beans and chickpeas and soak in water for 2 hours. Rinse lentils thoroughly.

2. 2.

   Boil tomatoes, cool, peel, quarter, core, and dice into small cubes.

3. 3.

   Heat ghee in a pot, add spices, sauté briefly, then add legumes, stir and cook briefly, pour in about 1 l water and bay leaf, cover and simmer over medium heat until dal is tender, stirring occasionally; if it thickens, add more water. Finally fold in spinach and cook for a short time. Stir in nuts and season with salt.

4. 4.

   Serve dal in bowls.