Pea and Spinach Dahl
4 people
00h 20
00h 43
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Ingredients and Method
Ingredients
- 2 cups dried split peas, soaked 1 hour in cold water
- 1 tablespoon olive oil
- 1 large onion, peeled and thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 tablespoon fresh ginger, peeled and grated
- 1 can (14 oz) coconut milk
- 3 cups water (plus a splash of water if needed)
- 1 lime, juice and zest
- 2 cups fresh spinach, washed and trimmed
- 1 jalapeño pepper, thinly sliced
- 1 teaspoon salt (or adjust to taste)
- 2 tablespoons chopped fresh coriander
Method
- Soak the split peas in cold water for 1 hour at room temperature. Drain and set aside. This step helps soften them for faster cooking.
- In a large saucepan from your T-fal cookware set, heat 1 tablespoon olive oil over medium-high heat. Once hot, add the sliced onion and cook for about 2 minutes, until translucent.
- Stir in the garlic along with the turmeric, curry, garam masala, and fresh ginger. Cook for 1 minute until fragrant, making sure not to burn the spices.
- Add the split peas and stir to coat them in the spice mixture. Stir in the coconut milk, water, and lime juice with zest. Lower the heat to a gentle simmer and cook for 30 minutes, stirring occasionally. If it thickens too much, add a splash of water.
- After 30 minutes, stir in the spinach leaves and cook for another 10 minutes until tender.
- Finish with jalapeño slices, teaspoon salt, pepper to taste, and fresh coriander. Serve hot in small portions or let cool slightly and enjoy at room temperature.
Products you will need
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Ceramic Refresh, 20 Piece Cookware Set, Mint GreenRegular Price Regular Price CA$159.99 Special Price Special Price CA$139.99 ( CA$20 OFF)
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