Rating: 4.5 stars
23 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Throughout India, a meal is not complete without some variation of this spice-tempered legume dish. Cumin and turmeric provide slightly bitter notes, but this dish has an overall salty-savory flavor. Split-pea spinach dal with cauliflower is more of a stew than a soup; for a thinner version, decrease the final simmering time.

Recipe by Cooking Light April 2003

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Credit: Karry Hosford

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Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 1/2 cups water, peas, and bay leaf in a large saucepan; bring to a boil. Reduce heat, and simmer, partially covered, 50 minutes or until tender. Add 1 cup water, cauliflower, and salt, and bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until cauliflower is very tender, stirring occasionally. Remove from heat; discard bay leaf.

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  • Heat butter and oil in a small skillet over medium-high heat until butter melts. Add onion, ginger, and garlic; sauté 3 minutes. Add cumin and next 5 ingredients (cumin through cloves); cook over low heat 2 minutes, stirring frequently. Add onion mixture to pea mixture. Simmer, uncovered, 15 minutes or until thick. Stir in spinach; cook 3 minutes or until spinach wilts.

Nutrition Facts

183 calories; calories from fat 18%; fat 3.7g; saturated fat 1.4g; mono fat 0.9g; poly fat 0.6g; protein 11.4g; carbohydrates 28.8g; fiber 2.6g; cholesterol 5mg; iron 3.4mg; sodium 649mg; calcium 75mg.
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