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Yellow Mung Beans With Spinach and Tomatoes

1 cup Yellow Mung Beans
2 cups fresh spinach (chopped) or 10 ounces frozen chopped spinach
2 teaspoons chopped garlic
4 medium-size tomatoes
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1 teaspoon fenugreek seeds or dried fenugreek leaves
2 tablespoons vegetable oil
1 teaspoon finely chopped green chiles (optional)
2 tablespoons lemon juice
4 to 4 1/2 cups water
1 teaspoon salt

Pick, clean and wash the beans in several changes of water. Put the beans in a deep saucepan along with turmeric, salt and water and bring to a boil. Lower the heat and add the spinach and tomatoes and cook for 20-25 minutes until soft. Turn off the heat.

Heat oil in a frying pan. When hot, add cumin seeds and fenugreek seeds and fry for a minute. Add the chopped garlic and fry for 2 minutes. Then add the garam masala and fry for a minute. Turn off heat and pour the contents of the pan over the dal and mix well. Let the dal cook for another 5 minutes. Mix in the lemon juice and serve hot with rice or bread. Serves 6.

Kiren Randhawa

Thursday, October 21, 1999

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