Green Split-Pea Dal with spinach and coconut milk
Dal soaking time: 5 hours
Preparation time : 10 mins
Cooking time: 1 hour
Yield: Enough for 4 -6 persons
Ingredients:
1 cup (250 ml) green split peas
1 teaspoon (5ml) minced fresh ginger
1 small hot green chili, seeded and minced
6 cups (1.5ltrs) water
1 teaspoon (5ml) turmeric
2 teaspoons (10ml) ground coriander
1 small bunch of spinach, washed thoroughly and roughly chopped
1 & ½ teaspoons (7ml) salt
1 cup (250 ml) coconut milk
2 tablespoons (40 ml) ghee or oil
1 & 1/4th teaspoons (1ml) yellow asafoetida powder
1 teaspoon (5ml) fresh lemon or lemon juice
Method :
- Wash and drain the split peas. Soak in cold water for 5 hours.
- Boil the ginger, chili, water, turmeric, coriander, and split peas in a heavy 3 liter/quart saucepan over moderate heat. Simmer for about 50 minutes or until dal is soft. Stir occasionally.
- Add the chopped spinach to the dal. When the spinach is soft and the dal is smooth, add the salt and coconut milk and return the soup to a simmer.
- Prepare the final zesty seasoning as follows: Heat the ghee or oil in a small pan. Saute the asafoetida momentarily. Add the spices to the soup, mix well, and allow the spices to blend for a few minutes. Add fresh lemon or lime juice. Serve hot.