Dahl with Spinach
Yellow split peas simmered low and slow with tomatoes, ginger, chilli and warming spices, then finished with baby spinach. Serve with rice and naan.
Directions
1
Rinse and soak split peas in water for an hour, then drain.
2
Rice, mango chutney and naan, to serve Heat oil in a pan over medium heat. Add onion and cook for 2-3 minutes, stirring, until softened. Add garlic and ginger, and cook for a further minute. Stir in spices, then cook for 30 seconds until fragrant.
3
Add peas, stock, tomatoes, sugar and 1 ½ cups (375ml) water. Bring to a simmer, then reduce heat to low and cook for 1-1 ½ hours, stirring occasionally, until peas are tender and dahl is thick and rich.
4
Stir through baby spinach, then serve with rice and accompaniments.