Spinach Dhal

By á-2301

Ingredients

• 1 cup yellow split peas or split moong dal, soaked overnight in water
• 1 whole hot pepper of your choice
• 3 cups fresh spinach leaves, washed and dried
• 2 tbsp vegetable or canola oil
• 1 tsp black mustard seeds (can substitute brown or yellow mustard seeds)
• 1 tsp cumin seeds
• 2 large cloves garlic, thinly sliced
• salt to taste

Preparation

Step 1

1. Rinse soaked peas, twice, drain and add to a 4 or 5 quart pot. Add 5 cups water and whole
hot pepper and stir.
2. Cover pot, place over high heat and bring to a boil. Let peas cook until you have the
consistency of pea soup. Most of the peas should have dissolved. Use the back of a
spoon to mush.
3. Once the desired consistency has been reached, add the spinach and season the peas with
salt to taste. Cover and reduce heat to low.
4. While the peas are simmering heat oil in a small frying pan over medium heat. Toss in
mustard seeds. When the mustard seeds begin to pop add the cumin and cook for 30
seconds more. Add the garlic and cook unit it just starts to color.
5. Remove spice mixture from heat and pour the contents into the simmering dhal. Stir
everything taught and let it simmer for one minute more.
6. Remove from heat and serve with rice, roti, or bread or eat it as a soup.