Categories: not tried

Ingredients

• 1 cup split mung dal (split yellow mung beans)
• 1/4 teaspoon turmeric
• Pinch of ground cumin
• Pinch of ground coriander
• Pinch of ground ginger
• 1 pound fresh organic spinach
• 1 teaspoon fresh lemon juice
• A few pinches of rock salt

Directions

1. Over medium heat, cook the mung dal in three cups of water with the turmeric, cumin, coriander, and ginger until the dal is completely tender, about 45 minutes. (To cook dal faster—in about 10 minutes—use a pressure cooker.)

2. In a separate pot, steam the spinach for 2 to 3 minutes, then mix it into the dal briefly, without turning it into liquid.

3. Pour the mixture into a thermos.

4. Take the fresh lemon juice and rock salt to the office. Sprinkle the juice and a pinch or two of the salt on the dal just before eating. Enjoy with wholegrain bread or chapati and lassi.

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