Indian Dal with Split Green Peas and Fenugreek
Ingredients
- 3-4 cups fresh spinach
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1 cup green or yellow split peas (washed and soaked for 30 minutes)
- 3 cups water
- 2 tablespoons neutral tasting oil
- 4-5 small cloves garlic, minced
- 1-2 inch piece ginger, grated
- 1 medium onion, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground cumin
- 1 teaspoon turmeric
- 3-4 plum tomatoes, chopped
- 1-2 hot green chilies, as needed
- salt, as needed
Preparation
In a large saucepan, add the split peas and water. Bring to a boil and simmer for 20-25 minutes until cooked. Remove from heat and set aside.
Heat 2 tablespoons of oil in a large soup or saucepan over medium heat. Add cumin seeds and chopped onion, sauté for 3-5 minutes until soft and slightly browned.
Add garlic and ginger, cook for another 2-3 minutes.
Add chopped fenugreek leaves, tomatoes, ground cumin, turmeric, green chili, and salt. Cook until tomatoes are soft, stirring regularly.
Add the cooked peas, mix well, and simmer for 3-4 minutes until the leaves are wilted.
