150 gm skinned and split yellow mung lentils 900 ml water
8 gm fresh ginger, peeled, cut into thin strips
3 green chillies, left whole (optional)
3/4 tsp turmeric powder
2 small tomatoes, puréed
200 gm baby spinach leaves Salt, to taste
1 1/2 tbsp ghee, butter or vegetable oil
1 tsp cumin seeds
5 gm garlic (approximately 2 cloves), peeled and cut into five large pieces
1 rounded tsp coriander powder
1/2 tsp garam masala