Yellow Split Chickpeas With Spinach Recipes

SPINACH CHANA DAL

Steps:

• Put the dal in a medium-sized pot with 5 cups of water. Bring to a boil, skimming the foam that rises to the top. Once it boils, stir in the turmeric and cover partially, occasionally stirring. Cook for 75 minutes, being careful to check and stir a few times after 60 minutes. Stir in the salt when the dal is done.
• While the dal cooks, heat the ghee in a frying pan over medium heat. Add the mustard and cumin seeds. Stir for 30 seconds and then add the onion. Saute 5-6 minutes or until the onion starts to brown.
• Add the garlic, ginger, and green chili and cook for another 1-2 minutes.
• Add the spinach and 1/2 cup water. Bring to a boil and cover. Cook until the spinach wilts, around 8-10 minutes.
• When the dal is done cooking, add the spinach mixture to it and combine. If the dal feels too dry, stir in a bit of water to a consistency of your liking. Adjust salt to taste.

EASY YELLOW SPLIT PEA AND SPINACH DHAL (VEGAN)

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!)

CURRIED YELLOW SPLIT PEA SOUP WITH SPINACH

Steps:

• In a large soup pot, heat oil over medium heat. Add onion and garlic and cook until soft, 3-5 minutes.
• Add ginger, cumin, curry powder, turmeric, coriander and cayenne. Cook, stirring, 1 minute to toast the spices.
• Add yellow split peas and 8 cups of water. Bring to a boil over high heat.
• Reduce heat to medium-low, cover and simmer until split peas are soft, about 45 minutes.
• Add spinach and salt. Cook until spinach wilts, about 1-2 minutes. Soup will thicken upon standing. Add additional water to thin.