Mixed Dal with Tomato Tarka

Serves 8

Orange and yellow split peas and mung beans give this soup a lovely golden color.

1/3 cup dried red lentils
1/3 cup dried split yellow or green peas
1/3 cup dried split mung beans
3 Tbs. melted butter, ghee, or vegetable oil, divided
2 Tbs. grated fresh ginger, divided
1 tsp. ground turmeric
4 cups baby spinach leaves (4 oz.)
1 tsp. salt
2 tsp. whole cumin seeds
1 medium onion, chopped (1 1/2 cups)
1 tsp. garam masala
1/8 tsp. cayenne pepper
3 cloves garlic, minced (1 Tbs.)
1 large tomato, diced
Cilantro leaves for garnish, optional

1. Rinse and drain lentils, split peas, and mung beans; place in large bowl, and cover with hot water. Soak 30 minutes. Drain.

2. Combine drained lentil mixture, 1 Tbs. butter, 1 Tbs. ginger, turmeric, and 6 cups water in saucepan; bring to a boil. Cover, and simmer 1 hour, or until legumes are very soft. Whisk with wire whisk to break up lentils. Add spinach and salt, cover, and simmer 10 minutes more.

3. Meanwhile, heat remaining 2 Tbs. butter in small skillet over medium heat. Add cumin seeds; cook 30 seconds to  1 minute, or until seeds darken. Add onion, garam masala, and cayenne, and cook 3 to 5 minutes, or until onions soften and begin to brown. Stir in garlic and remaining 1 Tbs. ginger; cook 1 minute. Add tomato, and cook 2 to 3 minutes more, or until tomato releases juices and most of liquid has evaporated.

4. Stir tomato mixture into lentil mixture. Season with salt and pepper, if desired; garnish with cilantro, if using.

I used adzuki beans instead of split mung beans and they turned out fine - (I was worried that they'd still be hard - but they weren't :)   )

Edmund: A+
Kersten: A+