Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh spinach -OR- more to taste (minced)
-- trimmed and well-washed 2 c Whole mung beans
-OR- frozen equivalent -- semi-sprouted
5 tb Vegetable oil 4 tb Minced cilantro
1 tb Whole black mustard seeds 2 ts Salt
1 tb Whole cumin seeds 2 ts Ground cumin seeds
2 ts Coarsely grated fresh ginger 2 ts Ground coriander seeds
10 md Garlic cloves 1 ts Garam masala
-- peeled and minced 2 tb Lemon juice
1 Fresh hot green chili -OR- more to taste

Bring 3-1/2 cups water to a boil in a large pot. Cook spinach in
boiling water for 2 to 3 minutes, or until it is completely wilted.
Drain, then squeeze out as much liquid as possible. Mince spinach,
and set aside.

Heat oil in a wide, 3-1/2 to 4-quart pot over medium heat. Add black
mustard seeds and whole cumin seeds. As soon as the seeds begin to
pop, add ginger, garlic, and minced green chili. Stir and continue
cooking for another minute, or until garlic is lightly browned. Add
sprouted beans minced spinach, cilantro, salt and 1 cup of water.
Bring to a boil. Cover tightly and simmer for 10 minutes.

Uncover and stir in the ground cumin seeds, ground coriander seeds,
garam masala, and lemon juice. Cover and continue cooking gently for
5 more minutes.

Adapted from Madhur Jaffrey's recipe in "World-of-the-East Vegetarian
Cooking" by Karen Mintzias
Submitted By KAREN MINTZIAS On 02-17-95

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