Split Pea-Spinach Dal with Cauliflower

23 Reviews
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Photo: Karry Hosford
Yield
6 servings (serving size: 2/3 cup)
April 2003
RECIPE BY Cooking Light

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.

Ingredients

  • 3 1/2 cups water, divided
  • 1 cup dried yellow split peas
  • 1 bay leaf
  • 2 cups chopped cauliflower florets
  • 1 1/2 teaspoons salt
  • 1 tablespoon butter
  • 1 teaspoon vegetable oil
  • 1 cup chopped onion
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon cumin seeds
  • 1 tablespoon brown mustard seeds
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground red pepper
  • 1/8 teaspoon ground cloves
  • 4 cups torn spinach

Nutritional Information

  • Calories 183
  • Caloriesfromfat 18%
  • Fat 3.7g
  • Satfat 1.4g
  • Monofat 0.9g
  • Polyfat 0.6g
  • Protein 11.4g
  • Carbohydrate 28.8g
  • Fiber 2.6g
  • Cholesterol 5mg
  • Iron 3.4mg
  • Sodium 649mg
  • Calcium 75mg

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

mariamc1264's Review

dmloss
February 09, 2014
Excellent dish. I made it exactly according to the recipe and it is delicious. Perfect for "meatless Monday" with a side of brown rice. Also, very low in net carbs, so it is perfect for my diabetic diet.

chef1greg's Review

Mysherryfood
August 11, 2013
This is an excellent dish, and perfect for gluten-free, dairy-free diets (substitute the butter out). It's very easy to make. I left out the mustard seeds, and it's awesome. Made it twice in the past 2 weeks and plan on making it again.

DeweyDell's Review

Vicuska
February 05, 2014
N/A

itravel's Review

chef1greg
February 01, 2014
I only had green split peas as others are hard to find. Based on other reviews I doubled the cauliflower and reduced the cumin. I noticed the spices on a whole are equivalent to curry powder so next time I might try that. Nevertheless, the spices worked well and this stew was very good with some crusty bread. I would make this again.

engella's Review

jmscoker
January 13, 2014
N/A

Alexruzicka's Review

tracykritz
August 22, 2013
I only had frozen peas so I used those and this was wonderful compliment to the rest of the Indian spead I made. Not great the next day as the flavors didn't build with time, they faded.

Vicuska's Review

anmarit
June 09, 2013
The dish had a great blend of flavors, everyone enjoyed it in the family. I would use a bit of less cumin and more cauliflower next time though. I did not have spinach, but I can imagine that it would have further improved the Dal. All in all, it is an easy to make, healthy, yummy comfort dish which I will make regularly.

dena9472's Review

greyout
February 14, 2013
N/A

greyout's Review

portland
January 13, 2013
N/A

dmloss's Review

dena9472
August 06, 2012
This was excellent! I didn't have cumin or brown mustard seed so I used 1/2 tablespoons of ground cumin and 2 tablespoons of dry mustard after looked up how to substitute. I would definitely make again!