Spinach Dhal

Name: Spinach Dhal
Ingredients: 12 cup split peas; 12 cup yellow split peas; 2 12 cups water; 2 cups finely chopped fresh spinach (or 1/3 of a 10 oz package of frozen chopped spinach, thawed); 12 cup grated unsweetened coconut; 1 teaspoon minced garlic; 2 teaspoons ground cumin; 18 teaspoon cayenne; 14 teaspoon salt; 12 cup water (or more as needed); 12 teaspoon mustard seeds; 2 dried red peppers; 10 curry leaves (or 2 bay leaves); 1 tablespoon vegetable oil

14 ingredients

10 steps

Ingredients

12 cup split peas
12 cup yellow split peas
2 12 cups water
2 cups finely chopped fresh spinach (or 1/3 of a 10 oz package of frozen chopped spinach, thawed)
12 cup grated unsweetened coconut
1 teaspoon minced garlic
2 teaspoons ground cumin
18 teaspoon cayenne
14 teaspoon salt
12 cup water (or more as needed)
12 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.