Split Pea Spinach Dal With Cauliflower Recipes

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EASY YELLOW SPLIT PEA AND SPINACH DHAL (VEGAN)



Easy Yellow Split Pea and Spinach Dhal (Vegan) image

Quick to prepare and full of flavour, this Easy Yellow Split Pea and Spinach Dhal is a delicious, healthy, meat-free curry - equally at home served on its own with brown rice, as a nutritious midweek meal, or as part of a larger Indian themed meal at the weekend. 100% plant-based, this recipe is great for vegans, vegetarians and anyone looking to eat less meat but still enjoy great tasting food... Oh and it's gluten free too!

Provided by Eb Gargano

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 15

1 tablespoon olive oil
1 onion (diced)
3 cm ginger (grated or finely chopped)
3 cloves garlic (crushed or grated)
½ teaspoon chilli flakes ((or to taste, or use fresh chilli if you prefer!))
1 teaspoon cumin
1 teaspoon turmeric
3 cloves (left whole)
1 cinnamon stick (broken in half)
250 g yellow split peas ((see note 1))
750 ml vegetable stock (from a cube is fine - I use 1 Kallo Organic stock cube, which is vegan and gluten free (see note 2))
2 tablespoons tomato puree
125 g spinach ((optional))
Brown rice (or white rice / naans / chapatis)
1 portion Cumin Roasted Cauliflower and Butternut Squash

Steps:

  • Place the olive oil and diced onions in a large lidded sauce pan and cook gently, with the lid on for 3-4 minutes, until softened but not browned.
  • Add the ginger and garlic and cook for 1 more minute over a low heat, with the lid off.
  • Add the chilli flakes, cumin, turmeric, cloves and cinnamon and cook for 2 more minutes - add a splash or two of water if the pan gets dry.
  • Add the yellow split peas, vegetable stock and tomato puree, give everything a good stir and then bring to the boil.
  • Turn the heat down low and cover with a lid. Simmer for 40-45 minutes until most of the liquid is absorbed and the split peas are done to your liking (see note 1).
  • If all the water gets absorbed before the split peas are done to your liking, add a little more water and continue cooking until they are done.
  • When the dhal is just cooked, add the spinach on top and stir until all the spinach leaves have just wilted, but still retain some texture. (It will look like way too much spinach to start with, but keep stirring and have faith!)
  • Serve with brown or white rice and Cumin Roasted Cauliflower and Butternut Squash. (Or serve whatever you like best with a curry!)

Nutrition Facts : Calories 285 kcal, Carbohydrate 47 g, Protein 17 g, Fat 5 g, SaturatedFat 1 g, Sodium 793 mg, Fiber 18 g, Sugar 8 g, ServingSize 1 serving

SPLIT PEA SPINACH DAL WITH CAULIFLOWER



Split Pea Spinach Dal With Cauliflower image

Make and share this Split Pea Spinach Dal With Cauliflower recipe from Food.com.

Provided by dicentra

Categories     Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

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 seed
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

Steps:

  • 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 butter and oil in a small skillet over medium-high heat until butter melts. 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.

Nutrition Facts : Calories 177.4, Fat 4.1, SaturatedFat 1.5, Cholesterol 5.1, Sodium 631.8, Carbohydrate 27.1, Fiber 10.8, Sugar 4.8, Protein 10.4

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