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
- 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.
- 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.
- Remove from heat and discard bay leaf.
- Heat butter and oil in a small skillet over medium-high heat.
- Add onion, ginger, and garlic; sauté 3 minutes.
- Add cumin through cloves and cook over low heat for two minutes, stirring frequently.
- Add onion mixture to pea mixture and simmer, uncovered, 15 minutes or until thick.
- Stir in spinach and cook 3 minutes or until spinach wilts.
Cooking Light, issue unknown.
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