I know, I know. I just posted another yellow dal recipe last week. But this particular version is really good, super healthy, and definitely different enough to warrant another blog post. It would have been a travesty to keep this recipe from you guys (especially my vegan friends out there).
Several handfuls of baby spinach add a nutritional boost to the already healthy dal. And yellow split peas cook pretty quickly, making this is a perfectly viable weeknight meal option.
And although they’re totally optional, I highly recommend making some crispy and sweet burnt onions to top the dal. They don’t take too much time or effort, but they’ll add a whole other flavor and texture dimension to the dish.
Dal Ra Pulungo- Yellow Dal with Spinach and Burnt Onions
Yield: 6-8 servings
* 2 cups yellow split peas
* 8 cups water
* 2 Tablespoons canola or vegetable oil
* 1 cinnamon stick
* 2 bay leaves
* 1/2 teaspoon ground cumin
* 1/2 teaspoon turmeric
* 1/2 teaspoon cayenne pepper
* 3 cloves
* 2 cardamom pods, crushed
* 1 medium onion, diced
* 2 cloves garlic, minced
* 1/2-inch piece ginger, peeled and grated
* 8 ounces baby spinach, washed
* 1 teaspoon salt
* burnt onions
Combine the split peas and water in a large saucepan. Cover and simmer over low heat until the split peas have softened.
Heat the oil in a large skillet over medium-high heat. Add the cinnamon, bay leaves, cumin, turmeric, cayenne, cloves, and cardamom and cook, stirring, until very fragrant, about a minute or two. Add the onion, garlic, and ginger and cook until golden. Add the spinach and cook until just wilted. Add the salt and stir to mix.
Add the spinach mix to the yellow split peas. Continue to cook for another 5-10 minutes to allow the flavors to meld. Taste and add more salt, if necessary. Top with burnt onions.