Ingredients

• 1 glass (about 220 g) dried chana dal
• 1 teaspoon ground turmeric
• 2 tablespoons oil
• 1 onion
• 2 cloves garlic
• 2 cm fresh ginger root
• 400 g sweet potato (or pumpkin)
• 6 green cardamom pods
• 400 g diced tomatoes
• 1/2 teaspoon garam masala
• two handfuls of spinach leaves

Preparation

1. Rinse the chana dal several times in a sieve under warm water. Put it in a pot, cover with cold water (about 2-3 cm above the surface), and let soak for a few hours or overnight.
2. Cook the soaked chana dal over low heat for about 45 minutes (skimming off the foam as needed), adding the turmeric toward the end of cooking.
3. In a larger pot, heat the oil, add the chopped onion, grated garlic, and grated ginger. Sauté, then add the diced sweet potato and the shelled cardamom seeds crushed in a mortar, and fry a little longer, stirring.
4. Add the diced tomatoes and garam masala and bring to a boil. Pour in the cooked, hot chana dal with turmeric (along with all its liquid). Salt to taste and cook over low heat with the lid slightly ajar for about 30 minutes. Finally, add the spinach leaves and stir.