Split Pea-Spinach Dal with Cauliflower

Name: Split Pea-Spinach Dal with Cauliflower Recipe
Yield: 6
Ingredients: 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 seeds; 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

Number of Servings: 6

Ingredients

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 seeds 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

Directions

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; saut� 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.

Serving Size:�2/3 cup

Servings Per Recipe: 6

Nutritional Info Amount Per Serving