Split Peas and Spinach Dal

Split peas is pale green colour and has a very mild flavour. It retains the colour even after we cook. It is also usually used in soups and stews. I just tried it with the same ingredients we add to make moong dal. To add more green to it I have added spinach to it. Instead of making it into a paste we can also chop it thinly and add to the dal.

Ingredients

Green split peas – 1/2 cup
Spinach – 1 cup chopped
Onion, tomato – 1 cup chopped each
Green chillies – 2
Ginger – grated 1 tbsp
Mustard seeds,cumin seeds – 1 tsp each
Oil – 2 tsp
Asafoetida – a pinch

Method

Wash the lentils, soak in water for 15 mnts and pressure cook it(4 whistles).

Boil water and add the spinach. When it is soft, grind it into a smooth paste.

In a pan add 2 tsp oil. Add the mustard and cumin seeds. When it pops add the onion and fry. When it turns light brown add green chillies, ginger, asafetida and tomatoes. Fry till the tomatoes are soft. Then add the cooked lentils and spinach.

Add salt to taste. Add little water if necessary. Cook it for 6-7 minutes.