Saturday, June 15, 2013

Toasted Yellow Split Peas with Spinach

The original recipe calls for split green lentils (yellow in this form, moong dal), but after some searching I determined that yellow split peas were a good substitute and they had the advantage of already being in my cupboard. The nutty toasted peas worked very well with the spinach. Most of all though, I was happy with how well this paired with the almond-poppy seed lamb.

One year ago: Jetalah Pineapple, Cucumber, and Chili Salad
Three years ago: Raspberry Lemonade

Toasted Yellow Split Peas with Spinach (adapted from 660 Curries)

1 cup yellow split peas
1/4 tsp ground turmeric
8 ounces baby spinach
1 tbsp canola oil
1 tsp fennel seeds
1/2 tsp whole cloves
2 - 4 dried red chiles, stems removed
1 1/2 tsp coarse salt
1 tsp sugar
1 tbsp ghee

1. Heat a medium saucepan over medium-high heat. Add peas and toast, stirring constantly until they are reddish and nutty smelling, 5 - 8 minutes.
2. Pour in 3 cups water and turmeric. Reduce heat to medium-low, cover, and simmer, until peas are firm-tender, 15 - 20 minutes.
3. Add spinach to pan and cover to wilt the greens, 5 - 8 minutes.
4. Meanwhile, heat oil in a small skillet over medium-high heat. Sprinkle in fennel, cloves, and chiles and cook until aromatic, 10 - 15 seconds. Remove from heat.
5. Pour skillet content into pan. Add salt and sugar. Simmer, uncovered for 5 - 8 minutes.
6. Stir in ghee and serve.

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