She Strengthens

Unlock the Flavor of India with This Hearty Dal Recipe

Dal, a staple in Indian cuisine, is a catch-all name for over 60 varieties of dried peas, beans, and lentils. In this recipe, we’ll be using yellow split peas to create a comforting and flavorful dish.

The Perfect Blend of Spices

To start, we’ll simmer the yellow split peas in water until they’re completely broken down, then brighten them up with a squeeze of fresh lemon juice. Next, we’ll add a blend of aromatic spices, including cumin seeds, turmeric, garlic, ginger, and serrano chile, to create a rich and savory flavor profile.

Adding a Pop of Color

To add some vibrancy to the dish, we’ll stir in some chopped baby spinach, which will cook down quickly and infuse the dal with a boost of nutrients.

Tips and Variations

This recipe makes a generous amount, so be sure to steam plenty of rice or naan for leftovers. You can also experiment with different types of lentils or split peas, such as red or green lentils or split chickpeas, to change up the flavor and texture.

Game Plan

If you prefer a milder flavor, you can reduce the amount of serrano chile. For an extra kick, add another serrano or two to the pot.

Servings and Prep Time

Yield: 4 to 6 servings
Difficulty: Easy
Total Time: 1 hour 10 minutes
Active Time: 25 minutes

Ingredients

• 2 cups yellow split peas (about 14 ounces)
• 8 cups water
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons kosher salt
• 8 tablespoons unsalted butter
• 2 teaspoons cumin seeds
• 1 1/2 teaspoons turmeric
• 5 medium garlic cloves
• 1/4 cup peeled and finely chopped fresh ginger
• 1 medium serrano chile
• 8 ounces baby spinach
• Steamed rice or naan, for serving

Instructions

1. Rinse the split peas and transfer them to a large saucepan with the measured water. Bring to a boil, then reduce the heat and simmer until the peas are soft and the consistency of split pea soup.
2. In a separate pan, heat the butter over medium heat until foaming. Add the cumin seeds, turmeric, garlic, ginger, and serrano, and cook until the vegetables are softened.
3. Stir in the chopped spinach and cook until wilted.
4. Combine the spinach mixture with the cooked split peas and season with salt to taste.
5. Serve immediately with steamed rice or naan on the side.