Split Pea-Spinach Dal With Cauliflower

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Throughout India, a meal isn't complete without some variation of this spice-tempered legume dish. Cumin and turmeric provide slightly bitter notes, but the dish has an overall salty-savory. The dal is more of a stew than a soup; for a thinner version, decrease the final simmering time.

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 seeds
• 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.
3. Add 1 cup water, cauliflower, and salt, and bring to a boil.
4. Reduce heat, and simmer, uncovered, 20 minutes or until cauliflower is very tender, stirring occasionally.
5. Remove from heat; discard bay leaf.
6. Heat butter and oil in a small skillet over medium-high heat until butter melts.
7. Add onion, ginger, and garlic; sauté 3 minutes.
8. Add cumin and next 5 ingredients; cook over low heat 2 minutes, stirring frequently.
9. Add onion mixture to pea mixture.
10. Simmer, uncovered, 15 minutes or until thick.
11. Stir in spinach; cook 3 minutes or until spinach wilts.

Yield: 6 servings (serving size: 2/3 cup)