Mung Beans with Spinach

Perhaps your new favorite bean dish:

Rinse the mung beans and soak for 2 hours. Drain.

Rinse the spinach, drain extensively, and cook just until tender in 5 min with the lid on. Drain and chop coarsely.

Heat the clarified butter or oil in a frying pan and sauté the onions and ginger for 2-3 minutes at low temperature. Add the garlic, the crushed seeds and the turmeric and sauté for 2-3 minutes while stirring.

Add the drained beans and sauté over medium heat for 2-3 min. Add a good 1/4l of water and simmer gently with the lid on for 20 min until the beans are soft. Crush if necessary.

Add the grated coconut cream to 4 tablespoons of boiling water, stirring vigorously until completely melted, and add to the beans along with the coarsely chopped spinach. Salt and bring to the table hot or possibly warm.

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