The combination of yellow split peas and spinach in this one-pot dish packs a nutritional punch. The jalapenos add a bit of heat to spice up dinner time. Enjoy this Spinach Dal Recipe from Chef Malena!
- 3 Tbsp. high heat oil
- 1 yellow onion, diced
- 2 jalapeños, cored and diced
- 2 inches fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp salt
- 1 (15 ounce) can of diced tomatoes, drained
- 1 cup yellow split peas, soaked in water*
- 3 and ½ cups water
- 10 ounces spinach leaves, roughly chopped
- fresh cilantro for topping
In a large pot, heat oil. Add the diced onion, jalapeños, fresh ginger, and garlic along with the curry powder and salt then stir together. Pour in the drained diced tomatoes and continue to cook over medium-high heat until they start to break down, for about 10 minutes. Mash them with the back of a spoon until they are macerated.
Stir in the presoaked split peas with 3 and ½ cups water then bring to a boil. Reduce to a low boil and allow to cook until the peas are soft enough to mash, for about 30 minutes. This may take longer depending on how old the peas are. Add more hot water as needed until they are thoroughly cooked. Use a spoon or a whisk to mash the peas.
Add the spinach to the pot and cook until it starts to wilt, for about 5 minutes. Serve warm with brown basmati rice, and fresh cilantro then enjoy!
Source: Recipe reposted with permission from Julie Lanford MPH, RD, CSO, LDN at Cancer Dietitian. Find more delicious recipes and nutrition information on www.CancerDietitian.com.