Sunday, January 8, 2012
Yellow Dal with Tomatoes and Spinach
1 1/4 cups yellow split peas, rinsed and drained
3 1/2 cups of water
1 tsp salt
3 cups fresh baby spinach
2 ripe plum tomatoes, finely chopped
1/4 cup cilantro, chopped
1 tbsp coconut oil
2 garlic cloves
1 tbsp finely chopped fresh ginger
1 serrano or other hot green chile, seeded and minced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
2 tsp fresh lemon juice
Soak the split peas in a bowl of hot water for 45 minutes. Drain and transfer to a large sauce pan. Add the water and bring to a boil. Add the salt, reduce heat to medium, cover and cook until split peas are tender and thickened, about 30 minutes.
Add the spinach, tomatoes, and cilantro, stirring to wilt the spinach. Keep warm over very low heat.
In a small skillet, heat the oil over medium heat. Add the garlic, ginger and chile. Heat for 1 minute.
Remove from heat and add the cumin, coriander, turmeric, and lemon juice, stirring to mix well. Add the mixture to the dal, stirring to combine. Serve immediately.