Another mung daal variation. The black cardamom gives this a great and very distinct aroma.
300 grs mung daal (shelled mung beans)
4 tbsp ghee or butter
8 cloves garlic, finely chopped
2 cms ginger, finely chopped
4 pods of black cardamom
1 tsp ginger powder
1/2 tsp tumeric
1 green chili or cayenne pepper
a big bunch of fresh or frozen leaf spinach
a dash of cream
lemon & fresh coriander to serve
Thoroughly wash and soak the lentils for 30 minutes. Blend the garlic and ginger into a mush in a food processor. Gently fry this together with chopped green chili in ghee or butter for a minute, add the black cardamom, fry for another couple of minutes, add drained lentils and 400ml of water as well as tumeric, ginger powder and cayenne (if not using chili). Leave to simmer until daal is soft but not too mushy. Add fresh (wilted) or frozen spinach and a dash of cream, mix, cook for a few minutes more. Garnish with fresh chopped coriander and lemon.