Recipe

Whole Mung Beans And Spinach In A Spicy Tomato Butter Recipe

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Ingredients

1 tsp salt .
3 tbsps fresh coriander, sliced .
4 tbsps ghee .
1/2 tsp garam masala .
1 1/2 tbsps cumin seeds .
1 tbsp ginger, sliced .
1 c onions, finely sliced .
5 c water .
3/4 lb fresh spinach, cleaned, stemmed & sliced (or a 10-oz pack frozen spinach) .
1 1/2 tsps garlic, minced .
1/4 tsp turmeric .
2 medium red ripe tomatoes, sliced .
1 c whole mung beans .
3 hot green chili peppers, minced

Directions

Step #1 clean & wash the beans.
Step #2 Put in a deep saucepan with the turmeric & water, & bring to a boil.
Step #3 lower the heat & cook, partially covered, for 1 1/2 hrs.
Step #4 add the spinach to the beans, mix thoroughly until the greens wilt, & continue cooking, covered, for an extra 15 to 20 mins.
Step #5 stir in the salt to taste.
Step #6 Keep this dal on a low simmer while you make the spicy tomato butter.
Step #7 heat the ghee or oil in a frying pan over medium-high heat.
Step #8 when hot, add cumin seeds.
Step #9 when they turn dark brown (about 12 seconds), add the onion.
Step #10 fry the onion, stirring constantly, until golden brown (10-12 mins).
Step #11 add the ginger, coriander, garlic, & chilies, & fry for 2 mins.
Step #12 (if the seasonings seem to be browning too fast, reduce heat to medium.
Step #13 ).
Step #14 add the tomatoes & continue frying until cooked & the contents of the pan look thick & pulpy.
Step #15 pour the entire mixture over the dal, add garam masala, & mix well.
Step #16 let simmer, covered, for 5 mins before serving.
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