Split Pea Spinach Dal With Cauliflower Recipes

Steps:

• 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.
• 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.

Steps:

• 1. Combine the chana dal, tumeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust heat so mixture bubbles gently, cover partly and cook for 40 minutes. At that point, mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until dal is tender, about 20 minutes; turn off heat. Remove bay leaf. Use Mathani to puree dal for about 1 minute; dal should be saucy, not soupy. 2. To make tadka, put oil in small saucepan of medium high heat. When oil is hot, add cloves; let sole for about 30 seconds until fragrant. Add garlic and cook, stirring constantly, until medium brow. Stir in chili flakes and turn off heat. 3. Pour tadka into dal; stir gently to combine. Garnish with cilantro and serve.

Steps:

• Soak the yellow split peas in a bowl of water for 20 mins. Rinse thoroughly in a few changes of water.
• Heat the oil in a large heavy-based saucepan. Cook the onion for 5-10 mins, stirring from time to time until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins allowing the aromas to release.
• Pulse the cashews in a food processor into fine pieces - make sure you do this well so that there is no risk of choking. Add the split peas and cashews to the pan, then pour in enough water to cover it by a few cms. Crumble in the veg stock cube. Bring to the boil, then simmer for 1hr or until the split peas are tender, stirring from time to time. If they start to look a little dry, add in more water as needed during the cooking. Stir through the frozen chopped spinach and once the dhal is hot throughout, serve with a dollop of yogurt on top, pitta or brown rice.