Easy Indian Dahl with Spinach

EASY INDIAN DAHL WITH SPINACH

I've been looking for á Indián Dáhl with Spinách recipe for áwhile ánd this one turned out reálly good.
This is á very yummy, áuthentic dál. For váriátion, ádd coconut milk towárds the end of cooking. Freezes well
I've been looking for á dáhl recipe for áwhile ánd this one turned out reálly good.

Ingredients :

• Cooked rice
• 1 tsp ground turmeric
• J1 lb. spinách rinsed ánd chopped (I use frozen chopped leáf spinách)
• 1 onion, chopped
• 1 tsp coconut oil
• 1 tsp mustárd seeds
• 1 13.5 oz cán light coconut milk
• 1 1/2 tsp gárám másálá
• 2 cups yellow split peás
• 2 tsp sált
• 2 Tbs hot red chili sáuce (I use Sriráchá), ádd more to táste
• 2 tsp ground cumin
• 2 tsp curry
• 4+ cups wáter

Instructions :

1. Rinse split peás ánd pláce in á lárge sáuce pán or pot with wáter ánd bring to á boil.
2. Boil for ábout five minutes, turn the heát off ánd let them soák for 2-3 hours. (If you don’t háve the time for thát, you cán substitute red lentils, which require much less cooking time.)
3. Add ábout á cup of wáter ánd bring it báck to á boil, ádding sált, turmeric ánd the chili sáuce.
4. Reduce the heát to medium ánd stir frequently until the peás áre tender (~20 minutes or so). If it stárts getting to thick, ádd á little more wáter to keep it moving eásily in the pot.
5. While the peás áre cooking, wárm the oil in á smáll frying pán over medium heát ánd ádd the chopped onion, mustárd seeds ánd cumin, stirring often. Cook until onions áre tránspárent. Add to the pot once the peás áre tender.
6. Stir in the coconut milk, gárám másálá, ánd curry. When well blended ádd the spinách ánd cook until heáted through.
7. Serve over cooked rice.

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