One of the great things about getting K. in the kitchen to expand her cooking repertoire is that I just supervise! This meal is easy, inexpensive, and flavorful. Serve it with rice and nann bread, slice up a mango for dessert, and Bob's your uncle!
Split Pea Dal with Cauliflower and Spinach
1 cup dried yellow split peas
1 bay leaf
2 cups chopper cauliflower
1 tsp salt
1 tablespoon butter
1 cup chopped onion
1 1/2 teaspoon minced fresh ginger
2 cloves garlic, minced
1 to 2 teaspoons curry powder
4 cups torn fresh spinach, or one package frozen, chopped spinach
Wash the peas and put in a large pot. Cover with 2 and 1/2 cups water, add bay leaf. Cover pot and bring to a boil. Reduce heat and simmer, with lid slightly ajar, for 50 minutes to an hour, until peas are tender. Add cauliflower, 1 cup water, and salt. Simmer 15 minutes. While cauliflower is cooking, saute the onions, garlic, and ginger in the butter in a small frying pan. When onions are translucent, add the curry powder to the pan. Cook for another minute or two, then add onion mixture to peas. Simmer, uncovered 15 minutes until thickened. (Side note: start the rice, set the table, make ice tea, heat the nann bread.) Stir in fresh spinach and cook until wilted, about 5 minutes. Taste for seasoning, you may need to add more curry powder or salt. If using frozen spinach, add block of spinach when you add the cauliflower, omitting the added water. Serve and enjoy!
This recipe is adapted from a recipe in Cooking Light magazine, trying to make it simpler and more suited to a limited spice cabinet.