Split Pea Spinach Dal With Cauliflower

Cooking Light.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3 1⁄2 cups water, divided
• 1  cup  dried  yellow split peas
• 1  bay leaf
• 2  cups  chopped cauliflower florets
• 1 1⁄2 teaspoons salt
• 1  tablespoon butter
• 1  teaspoon  vegetable oil
• 1  cup  chopped onion
• 1 1⁄2 teaspoons  minced peeled fresh ginger
• 2  garlic cloves, minced
• 1  tablespoon cumin seed
• 1  tablespoon brown mustard seeds
• 1 1⁄2 teaspoons ground coriander
• 1  teaspoon ground turmeric
• 1⁄2 teaspoon  ground red pepper
• 1⁄8 teaspoon ground cloves
• 4  cups  torn spinach

Directions

1. Combine 2 1/2 cups water, peas, and bay leaf in a large saucepan; bring to a boil.
2. Reduce heat, and simmer, partially covered, 50 minutes or until tender. Add 1 cup water, cauliflower, and salt, and bring to a boil.
3. Reduce heat, and simmer, uncovered, 20 minutes or until cauliflower is very tender, stirring occasionally. Remove from heat; discard bay leaf.
4. Heat butter and oil in a small skillet over medium-high heat until butter melts. Add onion, ginger, and garlic; sauté 3 minutes.
5. Add cumin and next 5 ingredients (cumin through cloves); cook over low heat 2 minutes, stirring frequently.
6. Add onion mixture to pea mixture. Simmer, uncovered, 15 minutes or until thick. Stir in spinach; cook 3 minutes or until spinach wilts.