Spinach Dhal

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: 1 hr 20 mins
• Serves: 3-4

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.