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One-Pot Spinach Dal

Servings: 4 bowls
Author: Sarah Rotavera

Ingredients

  • 3 tablespoons high heat oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 yellow onion diced
  • 2 jalapeños cored and diced
  • 2- inches fresh ginger peeled and minced
  • 3 garlic cloves minced
  • 1 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 1 15 ounce can of diced tomatoes, drained
  • 1 cup dry yellow split peas soaked in water*
  • 3 and 1/2 cups water
  • 10 ounces spinach leaves roughly chopped
  • fresh cilantro for topping
  • whole grain naan and brown basmati rice for serving

Instructions

  • In a large pot, warm the oil over medium-high heat. Being careful to stand back as the oil will likely splatter, add the cumin and mustard seeds and allow to cook until they start to crackle and change color, for 10-15 seconds.
  • Add the diced onion, jalapenos, fresh ginger, and garlic along with the turmeric, coriander, cayenne and salt then stir together. Pour in the drained diced tomatoes and continue to cook over medium-high heat until they start to break down, for about 10 minutes. Mash them with the back of a spoon until they are macerated.
  • Stir in the presoaked split peas with 3 and 1/2 cups water then bring to a boil. Reduce to a low boil and allow to cook until the peas are soft enough to mash, for about 30 minutes. This may take longer depending on how old the peas are. Add more hot water as needed until they are thoroughly cooked. Use a spoon or a whisk to mash the peas.
  • Add the spinach to the pot and cook until it starts to wilt, for about 5 minutes. Serve warm with whole grain naan, brown basmati rice, and fresh cilantro then enjoy!

Notes

*Pick out any hard pieces then soak the peas in a large bowl covered with a few inches of water for at least 2 hours or up to overnight. Drain and rinse before adding to the pot.
You can skip soaking the peas if you would like to make this in the slow cooker. Start by cooking the vegetables with the spices and oil as directed (thru step 2). Add the vegetables to the slow cooker along with the peas + 4 and 1/2 cups water, then cook on high for 4 hours. You may need to a little more hot water if it's too thick. Stir in the spinach at least 20 minutes before eating (while the dal is still warm) so that it has time to wilt.
Leftovers can be stored in an airtight container for up to 4 days. To freeze, allow it cool to room temperature first then store in a freezer-safe container. Defrost for several hours before reheating on the stove top or in the microwave. If it's too thick, add a little more water.