2 1/2 cups spinach, washed and chopped
1/2 cup mung beans (alternative: pigeon pea or yellow lentils)
1 onion, finely chopped
1 tbsp lemon juice
1/2 tsp red chilli powder
1 tbsp ginger root
2 bay leaves
1 red chilli
1/2 tsp coriander
1/2 tsp cuminsalt, pepper
wash, drain and cover the beans with cold water and let soak overnight.
cook them with bay leaves for ca. 30 min (until soft), mash and leave aside.
meanwhile wash and chop spinach finely (remove the thick stems if necessary). cook it (ca. 10 min) and blend.
in a large frying pan saute onion, garlic, ginger in 1 tbsp olive oil. add chilli, chilli powder, cumin, coriander, salt and pepper. then add tomato and cook for a few minutes. once ready add lemon juice. finally mix in cooked spinach, beans, stir well and bring to boil. remove from fire and add a tbsp of olive oil.
serve with chapati or steamed basmati rice.