Spinach Dal

  • 13 Oct - 19 Oct, 2018
  • Mag The Weekly
  • Cookery


• 2 cups yellow split peas 

• 2tbsp freshly squeezed lemon juice

• 2tsp salt, plus more 

• 8tbsp unsalted butter 

• 2tsp cumin seeds

• 11/2 tsp turmeric

• 5 medium garlic cloves, peeled and finely chopped

• 1/4 cup ginger, finely chopped 

• 1 medium chilli, stemmed and finely chopped

• 8oz. baby spinach, washed and coarsely chopped

• Steamed rice or naan, for serving


Place the peas in a fine-mesh strainer and rinse thoroughly under cold water. Transfer to a large saucepan, add about eight cups of water and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally and skimming any scum off the surface with a large spoon, until the peas are completely soft and there is good consistency, for about 45 minutes. Remove from the heat and stir in lemon juice and salt; set aside. Heat butter in a frying pan over medium heat until foaming. Add cumin seeds and turmeric, and stir occasionally until the seeds are toasted and fragrant and the butter is very foamy, for about three minutes. Add in garlic, ginger and chilli; season with salt and stir occasionally until the vegetables have softened, for about two to three minutes. Add the spinach and season with salt. Keep stirring until the spinach is completely wilted, for about four minutes. Transfer the spinach mixture to the reserved saucepan with split peas and stir to combine. Serve immediately with steamed rice or naan on the side.