Moong dal with spinach, tomato and ginger

Ingredients

For 1 serving

• Mung beans70 g
• Spinach200 g
• Tomatoes1
• Ginger5 g
• Turmeric1 teaspoon
• Cumin1 teaspoon
• Sunflower oil3 g
• Cilantroto taste
• Saltto taste

Method

1. Put the mung beans in a sieve and rinse them under cold water until it runs clear.
2. Put them in a saucepan with the turmeric and about five times their volume of water, bring to the boil over high heat and skim off the foam; lower the heat and simmer, partly covered, for 25–30 minutes, until creamy and falling apart. Season with salt at the end.
3. Meanwhile, peel and grate the ginger, chop the tomato and wash the spinach.
4. Heat the oil in a small pan over medium heat, toast the cumin for 30 seconds until it sizzles and smells fragrant, add the ginger for a minute and then the tomato; cook for 3 minutes, until it softens.
5. Pour this tempering into the dal, add the spinach and stir for 2 minutes, until wilted.
6. Serve the dal hot with chopped fresh coriander.