Mash with spinach and lemon

Method

1. Place the mung beans in a bowl and cover them with water. Allow them to soak overnight.
2. The next day, drain the soaked mung beans and rinse them under cold water.
3. In a large pot, add the mung beans and enough water to cover them. Bring the water to a boil and cook the beans until they are halfway cooked. This usually takes about 15-20 minutes. Drain the beans and set them aside.
4. In a separate pan, combine the ground cumin, ground coriander, turmeric powder, red chili powder (if using), and salt. Lightly heat the spices in the pan for a minute or two, stirring continuously. This helps to release their flavors.
5. Add the olive oil to the pan with the spices and stir to combine. This will create a fragrant spice mixture.
6. In a saucepan, add the finely chopped onion and simmer it covered for 5 minutes over medium heat, until it becomes translucent and soft. Add the ground pepper to the saucepan and continue simmering for another 5 minutes, stirring occasionally.
7. Add the fresh spinach leaves to the saucepan and mix well. Pour the lemon juice over the mixture and cook for an additional 3 minutes, allowing the spinach to wilt.
8. Finally, add the cooked mung beans to the saucepan and stir everything together. Cover the pan and let it simmer for another 10 minutes, stirring occasionally to ensure even cooking.
9. Once the curry is well combined and the flavors have melded together, it is ready to be served.
10. Serve the Mung Bean and Spinach Curry hot with rice or naan bread.
11. Enjoy your delicious homemade curry!
12. Bon appétit!