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Prep Time: 5 Minutes Cook Time: 70 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is one of my favorite dhal recipes; it's tasty and very nutritious. I eat it over rice as a main dish. It also makes a good side dish; in that case, double the servings. Originally from _Curried Favors_. Ingredients:
1/2 cup split peas |
1/2 cup yellow split peas |
2 1/2 cups water |
2 cups finely chopped fresh spinach (or 1/3 of a 10 oz package of frozen chopped spinach, thawed) |
1/2 cup grated unsweetened coconut |
1 teaspoon minced garlic |
2 teaspoons ground cumin |
1/8 teaspoon cayenne |
1/4 teaspoon salt |
1/2 cup water (or more as needed) |
1/2 teaspoon mustard seeds |
2 dried red peppers |
10 curry leaves (or 2 bay leaves) |
1 tablespoon vegetable oil |
Directions:
1. Add split peas and 2 1/2 cups water to a 3-quart saucepan; bring to a boil.
2. Turn heat down, cover, and simmer for 45 minutes; do not stir.
3. If bubbles begin to spill over, remove cover until bubbles subside.
4. When peas are completely tender, mash them, add spinach, and bring back to a simmer.
5. Add coconut, garlic, cumin, cayenne, and salt.
6. Simmer for 20 minutes.
7. Add water as needed to maintain the consistency of a moderately thick soup.
8. After 20 minutes, remove from heat.
9. In a small covered skillet over medium-high heat, heat oil, mustard seeds, dried red peppers, and curry leaves until mustard seeds begin to pop.
10. Mix skillet contents into peas and serve over rice.
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