Mixed Dal with Tomato Tarka

• 13 cup dried red lentils
• 13 cup dried split yellow or green peas
• 13 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
• 18 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.
2. Soak 30 minutes.
3. Drain.
4. Combine drained lentil mixture, 1 Tbs.
5. butter, 1 Tbs.
6. ginger, turmeric, and 6 cups water in saucepan; bring to a boil.
7. Cover, and simmer 1 hour, or until legumes are very soft.
8. Whisk with wire whisk to break up lentils.
9. Add spinach and salt, cover, and simmer 10 minutes more.
10. Meanwhile, heat remaining 2 Tbs.
11. butter in small skillet over medium heat.
12. Add cumin seeds; cook 30 seconds to 1 minute, or until seeds darken.
13. Add onion, garam masala, and cayenne, and cook 3 to 5 minutes, or until onions soften and begin to brown.
14. Stir in garlic and remaining 1 Tbs.
15. ginger; cook 1 minute.
16. Add tomato, and cook 2 to 3 minutes more, or until tomato releases juices and most of liquid has evaporated.
17. Stir tomato mixture into lentil mixture.
18. Season with salt and pepper, if desired; garnish with cilantro, if using.

red lentils, beans, butter, ginger, ground turmeric, baby spinach, salt, cumin seeds, onion, garam masala, cayenne pepper, garlic, tomato, cilantro

Taken from www.vegetariantimes.com/recipe/mixed-dal-with-tomato-tarka/ (may not work)