Recipe by Phil!
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_.
Top Review by Cjl0601
We were very pleased with this recipe! For us though, it was only 2 servings. I left out all spicy things, replacing the cayenne with chili powder, and used the bay leaves instead of the curry leaves... I personally put cayenne pepper on mine which was a great addition, and both my husband and I added a little more salt. As we were eating, my husband thought tomatoes would be good with it, so we diced up some fresh tomatoes and ate those with it, which was great as well! We will definitely be making this again; thanks for sharing, Phil!
- 118.29 ml split peas
- 118.29 ml yellow split peas
- 591.47 ml water
- 473.18 ml finely chopped fresh spinach (or 1/3 of a 10 oz package of frozen chopped spinach, thawed)
- 118.29 ml grated unsweetened coconut
- 4.92 ml minced garlic
- 9.85 ml ground cumin
- 0.59 ml cayenne
- 1.23 ml salt
- 118.29 ml water (or more as needed)
- 2.46 ml mustard seeds
- 2 dried red peppers
- 10 curry leaves (or 2 bay leaves)
- 14.79 ml vegetable oil
Directions See How It's Made
- Add split peas and 2 1/2 cups water to a 3-quart saucepan; bring to a boil.
- Turn heat down, cover, and simmer for 45 minutes; do not stir.
- If bubbles begin to spill over, remove cover until bubbles subside.
- When peas are completely tender, mash them, add spinach, and bring back to a simmer.
- Add coconut, garlic, cumin, cayenne, and salt.
- Simmer for 20 minutes.
- Add water as needed to maintain the consistency of a moderately thick soup.
- After 20 minutes, remove from heat.
- 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.
- Mix skillet contents into peas and serve over rice.