Source: The Indian Slow Cooker by Anupy Singla
2 pounds chopped spinach.
1 pound dried beans of your choice - washed and pre-cooked. Use any legume or lentile here, even chickpeas.
1 large red onion, minced.
2 inch piece of fresh ginger root, grated.
4 cloves garlic, minced.
2 teaspoons tomato paste.
1 TBL ground cumin.
1 TBL ground coriander.
1 TBL garam masala (an Indian spice mixture).
1 TBL turmeric powder.
12 cups water.
Salt and Pepper to taste.
Optional: Add pureed hot chilis or red flakes to warm up the dish.
Pre-cook the dry beans until tender (but do not pre-cook lentils).
Saute the minced onion, garlic, and ginger in a good oil (such as coconut) for several minutes; add the remaining powdered spices and continue sauteing for a few more minutes.
Add the sauted ingrediants to the soup pot with water; add tomato paste; add the cooked beans (or un-cooked lentils); add the spinach. Salt and pepper to taste. Add the pureed hot chilis if using.
Bring to a boil, reduce heat, simmer for an hour. Adjust salt and pepper to taste.