Split Yellow Pigeon Peas with Spinach

March 20, 2011
2 Ratings
  • Serves 4 to 5
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

What You'll Need
  • 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
  1. Wash lentil well and soak for a couple of hours.
  2. 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.
  3. In the meanwhile, wash and drain spinach. Blend half the spinach in a blender with 2 green chilies.
  4. 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.
  5. 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.
  6. 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.

See what other Food52ers are saying.

0 Reviews