Split Pea Dal

Mmmmm....I love Indian food. I would eat it everyday if I could. It's so full of complex and interesting flavors. I ate this particular dal everyday for lunch until it was gone. And then I wished for more.

Split Pea Dal


3 1/2 cups water, divided 

1 cup dried yellow split peas

1 bay leaf

2 cups chopped cauliflower

1 1/2 teaspoon salt

1 teaspoon olive oil

1 teaspoon vegetable oil

1 cup chopped onion

1 1/2 teaspoons minced fresh ginger

3-4 garlic cloves

1 tablespoon cumin seeds or powdered cumin 

1 tablespoon brown mustard seeds

2 teaspoons ground coriander

2 teaspoons turmeric

1/2 teaspoon ground red pepper

1/8 teaspoon ground cloves

1 cube chicken bullion (DO NOT simply omit this to make it vegetarian. Replace with some other similar seasoning)

4 cups torn spinach 

Combine 2 1/2 cups water, peas, and bay leaf in a large saucepan; bring to a boil. Reduce heat, and simmer, partially covered, 50 minutes or until tender. Add 1 cup water, cauliflower, and salt, and bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until cauliflower is very tender, stirring occasionally. Remove from heat; discard bay leaf.

Heat oil in a small skillet over medium-high heat . Add onion, ginger, and garlic; sauté 3 minutes. Add cumin and next 5 ingredients (cumin through cloves); cook over low heat 2 minutes, stirring frequently. Add onion mixture to pea mixture. Simmer, uncovered, 15 minutes or until thick. Stir in spinach; cook 3 minutes or until spinach wilts.

I ate this with a whole wheat pita  sprayed with olive oil and crisped up in a pan. You can eat this with naan (my favorite), roti, or simply a pita. I highly recommend crisping it up in a pan. The outside gets nice and crunchy and the inside stays soft. 

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