1 hr 20 mins
1 hr 15 mins
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_.
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Units: US | Metric
- 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
- 1Add split peas and 2 1/2 cups water to a 3-quart saucepan; bring to a boil.
- 2Turn heat down, cover, and simmer for 45 minutes; do not stir.
- 3If bubbles begin to spill over, remove cover until bubbles subside.
- 4When peas are completely tender, mash them, add spinach, and bring back to a simmer.
- 5Add coconut, garlic, cumin, cayenne, and salt.
- 6Simmer for 20 minutes.
- 7Add water as needed to maintain the consistency of a moderately thick soup.
- 8After 20 minutes, remove from heat.
- 9In a small covered skillet over medium-high heat, heat oil, mustard seeds, dried red peppers, and curry leaves until mustard seeds begin to pop.
- 10Mix skillet contents into peas and serve over rice.
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Nutritional Facts for Spinach Dhal
Serving Size: 1 (276 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 527.5
- Calories from Fat 272
- Total Fat 30.2 g
- Saturated Fat 22.3 g
- Cholesterol 0.0 mg
- Sodium 240.7 mg
- Total Carbohydrate 50.4 g
- Dietary Fiber 23.6 g
- Sugars 8.2 g
- Protein 19.7 g
The following items or measurements are not included:
dried red peppers