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.