Dal Palak (split peas with spinach)
Delicious yellow peas with spinach are slow-cooked with a classic Indian spice combination.
Servings 8
Calories 83kcal
Ingredients
- 2 cups yellow split peas
- 2 tbsp ghee butter (clarified butter)
- 1 cup onion chopped (1 medium onion)
- 2 tbsp fresh ginger minced
- 4 garlic cloves minced
- 1 tsp chili pepper flakes
- 1 tsp mustard seeds
- 1 cup tomatoes diced (fresh or canned)
- 3 cups water
- 2 cups vegetable broth
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp cardamom powder
- ½ tsp turmeric
- 1 tsp black pepper
- 1 tsp salt
- 1 lb spinach chopped
- 1 tbsp lemon juice ½ lemon
Instructions
- Rinse then soak the split peas in about 4 cups of water.
- Add the ghee butter to a pan then sauté the onions. Once tender, add the garlic, ginger, chili pepper flakes and mustard seeds then heat for about a minute to release the aromas.
- Stir in the tomotoes and cook for about 5 minutes. Transfer the pan ingredients to the slow cooker.
- Drain the split peas, then add them with the water, broth, chili powder, cumin, cardamom, turmeric, black pepper and salt to the slow cooker. Cover and cook on high for 3-4 hours or low for 6-7 hours. Stir occassionally and add a little water if the dal becomes too thick.
- About 10 minutes before the end of cooking time stir in the spinach and lemon.
Notes
Garnish with fresh chopped cilantro (coriander) and a wedge of lemon.