Spacer Spinach Dal with Cauliflower
  | Asymmetry | Cooking | Spinach Dal with Cauliflower |



You can make this with other sorts of legumes; I used red lentils. You might need to adjust the amount of water/cooking time, however.

3 1/2 c water, divided
1 c dried yellow split peas
1 bay leaf
2 c chopped cauliflower florets
1 1/2 tsp salt
1 Tbsp butter
1 tsp vegetable oil
1 c chopped onion
1 1/2 tsp minced peeled ginger
2 minced garlic cloves
1 Tbsp cumin seeds
1 Tbsp brown mustard seeds
1 1/2 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground red pepper
1/8 tsp ground cloves
4 cups torn spinach


  1. Combine 2 1/2 c water, peas, and bay leaf in a large saucepan, and bring to a boil. Reduce heat and simmer, partially covered, 50 minutes or until tender.
  2. Add 1 c water, cauliflower, and salt, and return to a boil. Reduce heat and simmer, uncovered, 20 minutes or until cauliflower is very tender, stirring occasionally.
  3. Remove from heat and discard bay leaf.
  4. Heat butter and oil in a small skillet over medium-high heat.
  5. Add onion, ginger, and garlic; sauté 3 minutes.
  6. Add cumin through cloves and cook over low heat for two minutes, stirring frequently.
  7. Add onion mixture to pea mixture and simmer, uncovered, 15 minutes or until thick.
  8. Stir in spinach and cook 3 minutes or until spinach wilts.
Serves 6

Cooking Light, issue unknown.

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Except where noted, all material on this site is © 2002 Rebecca J. Stevenson