Green Mung Bean And Spinach With Rice

"This dish is an inseparable part of me. A childhood memory! Grandma's yard, she on the angeethi (stove made with clay, the food is slowly cooked on this as it uses coals as fuel). This "dal-palak" (green mung beans and spinach) was no ordinary lentil dish. She would toil for hours to get the perfect creaminess. The lentil and spinach were tempered with clarified butter, herbs and spices and simmered for hours and hours over the coals. She served this beautiful buttery delight with crisp rotis (indian bread) which were made in the Tandoor (clay oven). My grandma was a very passionate cook. I do not have a yard, earthen ovens, or the patience to spend hours over a dish. However grandma would still be proud of me I hope. Green mung beans simmered until cooked. Tempered in clarified butter with ginger, cumin, ground coriander, turmeric and green chillies. Once cooked add finely chopped spinach leaves( I leave the spinach to be added last to retain the vibrant green colour) and a touch of garam masala. Serve with your favourite bread or rice. I have combined mine with unpolished red rice! A beautifully balanced healthy dish! Do try!"