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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.