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Author Notes: I learned this delicious, wholesome dal recipe from my husband's family. Typically, Indians of course would eat this with rice but you can also have it as a thick soup. —eatatvino
Serves 4 to 5
- 1 cup Split Yellow Pigeon Peas
- 1 bunch spinach
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, grated
- 4 Thai green chilies, sliced
- 1/2 teaspoon lemon juice
- 1/8 teaspoon clove, groud
- 1/8 teaspoon cinnamon powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 tablespoon butter
- 1 tablespoon cooking oil
- 1 teaspoon salt
- small bunches cilantro, chopped
- Wash lentil well and soak for a couple of hours.
- Cook lentil on saucepan with adequate water, (approximately 3.5 cups) and the salt. Once the lentils comes to a boil, reduce the heat and let simmer on a medium low flame for about 45 minutes till the lentils are completely cooked.
- In the meanwhile, wash and drain spinach. Blend half the spinach in a blender with 2 green chilies.
- Heat the butter in a pan. Add all the whole seeds. Wait till they splutter, then add garlic, ginger, and the rest of the chopped spinach. Stir to mix well.
- Now add the blended spinach. Fry the mixture for about 2 to 3 minutes. Then add the cooked lentil and cilantro, if using. Bring to a boil, making sure the lentils do not get overcooked. At this point you may also want to add some water to achieve the consistency you are looking for.
- Remove from heat. Heat a bit of oil in a small pan. Add clove and cinnamon powder, the two remaining chilies, and pour over lentils. Now add lemon juice and salt. Stir well, and serve immediately.