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.

1. Pre-cook the dry beans until tender (but do not pre-cook lentils).

2. 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.

3. 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.

4. Bring to a boil, reduce heat, simmer for an hour. Adjust salt and pepper to taste.