Mung dal with spinach

Ingredients for 3 servings:

• 150 g mung beans, green, unpeeled
• 150 g leaf spinach, frozen
• 1 m.-large onion(s), red
• 3 garlic cloves
• 1 piece(s) ginger, half finger length
• 1 red chili pepper(s)
• 150 g chopped tomatoes
• ¼ tsp ground turmeric
• 1 tsp cumin
• 2 tsp coriander
• 1 tbsp ghee
• 150 ml coconut milk
• Salt
• vegetable broth

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 20 minutes

Dal made from green, unpeeled mung beans

Soak the mung beans in cold, unsalted water for at least 4 hours. Drain, add plenty of fresh water, and cook for about 30 minutes until tender. Drain. Thaw the spinach and drain, squeezing any excess water if necessary. Grate the ginger, press the garlic, finely dice the onion, and finely strip the chili. Heat the ghee in a pan, add the ginger, garlic, onion, and chili, and simmer for a few minutes. The diced onions should be soft. Pound or grind the cumin and coriander and add them to the onion mixture along with the turmeric. Roast briefly and deglaze with the coconut milk and chopped tomatoes. Add the beans and spinach. Heat for a few minutes, adding a little vegetable stock if desired. Season with salt.