Indian Dal

For Indian dal, first rinse mung beans and chickpeas. Cover with water and soak for about 2 hours. Rinse lentils and let drain.

Blanch tomatoes in boiling hot water. Rinse and skin. Next, quarter, seed if desired, and chop into small cubes.

Heat ghee or clarified butter in a saucepan. Add all spices except bay leaf and sauté briefly.

Drain the mung beans and chickpeas. Add to the saucepan with the lentils. Stir-fry everything briefly. Add about 1 liter of water and bay leaf and bring to a boil.

Cover the lid and cook over medium heat for 20-30 minutes until soft and light. Stir frequently. If the dal becomes too thick, add a little water.

Clean spinach, rinse and drain well. Cut into thin strips and cook for about 5 minutes. Coarsely chop cashews. Fold in with sesame seeds and season with salt. Serve Indian dal in dessert bowls.

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