Yellow Dal With Spinach

By Jaymers

Ingredients

• 2 cups yellow split peas (about 14 ounces)
• 8 cups water
• 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
• 2 teaspoons kosher salt, plus more as needed
• 8 tablespoons unsalted butter (1 stick)
• 2 teaspoons cumin seeds
• 1 1/2 teaspoons turmeric
• 5 medium garlic cloves, peeled and finely chopped
• 3 tbsp ginger paste
• 1 large serrano chile, stemmed and finely chopped
• 8 ounces baby spinach, washed and coarsely chopped
• Steamed rice or naan, for serving

Details

Adapted from chow.com

Preparation

Step 1

1. Place the split peas in a fine-mesh strainer and rinse thoroughly under cold water. Transfer to a large saucepan, add the measured water, and bring to a boil over high heat.

2. Reduce the heat to medium low and simmer, stirring occasionally and skimming any scum off the surface with a large spoon, until the peas are completely soft and the consistency of split pea soup, about 1 hour or more.

3. Remove from the heat and stir in the lemon juice and measured salt; set aside.

4. Heat the butter in a medium frying pan over medium heat until foaming.

5. Add the cumin seeds and turmeric and cook, stirring occasionally, until the cumin seeds are toasted and fragrant and the butter is very foamy, about 3 minutes.

6. Add the garlic, ginger, and serrano; season with salt; and cook, stirring occasionally, until the vegetables have softened, about 2 to 3 minutes.

7. Add the spinach, season with salt, and cook, stirring occasionally, until the spinach is completely wilted, about 4 minutes.

8. Transfer the spinach mixture to the reserved saucepan with the split peas and stir to combine.

9. Serve immediately with steamed rice or naan on the side.