Yellow Mung Beans With Fresh Spinach

1. 1

   Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through.

2. 2

   Pick over the mung beans for any foreign objects.

3. 3

   Wash them in a bowl in several changes of water until the last wash runs almost clear.

4. 4

   Add the mung beans to the slow cooker along with the water and salt and cook for 3 1/2 hours on low.

5. 5

   When the timer sounds and the cooker is on the warm setting, add the spinach leaves and mix well.

6. 6

   Allow the leaves to wilt into the hot mung beans.

7. 7

   If not serving within 30 minutes, turn the machine off and remove the insert.

8. 8

   When ready to serve, reheat the mung beans if necessary and put them in a serving dish.

9. 9

   Heat the ghee in a small skillet on high heat.

10. 10

    Carefully add the asafetida and the cumin seeds and when they stop sputtering, add the garlic and ginger and cook for 1 or 2 minutes, stirring frequently to prevent burning.

11. 11

    As the garlic begins to show color, add the red pepper flakes and pour the tadka on top of the prepared lentils.

* Per serving · 4 servings · Values may vary.