This split pea and spinach curry is one of the many lentil curry recipes I have collected over the years. Lentil curries are easy and (if you discount soaking time) fairly quick to make and packed full of flavour. They are also extremely cheap to make and freeze well, so great for mid-week meals when you’re watching the pennies.
I picked up this recipe during my time in Canberra and it’s a firm favourite, especially during the winter months – it’s a great way to use up any late season spinach, although you can substitute the spinach for any other greens you have on hand.
I normally eat it on its own like a soup, but you can also serve it with rice or a chapati. It also goes well with a meat curry as a side dish.
Split Pea & Spinach Curry
Ingredients
- 250 g yellow split peas
- 750 ml cups water
- 2 tbsp ghee (or vegetable oil)
- 2 onions (finely chopped)
- 1-2 green chillies (deseeded and finely chopped)
- 400 g spinach (washed and roughly chopped)
- 1 bulb of garlic (finely chopped)
- 1 tbsp root ginger (grated)
- 1/4 tsp black mustard seeds
- 1/2 tsp turmeric
- salt to taste
Instructions
- Thoroughly rinse the split peas under cold running water and pick out any grit or stones.
- Put split peas, turmeric and water into a large saucepan, stir and bring to the boil, then simmer gently until the lentils form a thick consistency.
- Heat the ghee or oil in a frying pan and add mustard seeds.
- When the mustard seeds start to spatter, add the fry the chopped onions, green chillies, garlic and sauté for 3-4 minutes until the onion has softened, being sure not to let the garlic burn.
- Add contents to the simmering dhal – add more water if necessary.
- Add salt to taste.
- Add the chopped spinach and stir frequently until the spinach has wilted.
