“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_.”
READY IN:
1hr 20mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

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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