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Tamil Nadu Dal Spinach Poriyal

Tamil Nadu-style Yellow Split Peas with Sautéed Spinach

Ingredients

1 cup dry yellow split peas
1/2 teaspoon turmeric powder
4 tablespoons vegetable oil
6 whole dried red chilies
2 tsp red chili flakes
5 teaspoons black mustard seeds
5 teaspoon urad dal
1 large onion chopped
20 oz. frozen chopped spinach
3 teaspoon salt
1/2 cup grated coconut

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Instructions

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In a medium saucepan, bring 4 cups of water to a boil on medium heat. When the water is boiling, add 1 cup of yellow split peas, 1/2 tsp of turmeric powder, and cook this uncovered for 20 to 25 minutes.

While the yellow split peas are boiling, take a skillet over medium heat and add in 4 tbsp of vegetable oil. When the oil is hot, add in 6 whole dried red chilis, 2 tsp of red chili flakes, 5 tsp of mustard seeds, and 5 tsp of urad dal. Fry these until the mustard seeds start making popping sounds and the urad dal turns golden brown.

Then add in 1 large onion, chopped, and sauté for 2 minutes to release some of the water from the onions.

Add in 20 oz of frozen chopped spinach, 1 cup of water and 3 tsp of table salt. Blend this mixture together, then continue cooking uncovered for about 10 minutes, stirring occasionally, until the spinach is soft.

By now the yellow split peas should be done. Drain any excess water from the split peas, then add them to the spinach mixture.

Add 1/2 a cup of grated coconut (either fresh or frozen that's been defrosted), and mix for another minute or two.

Serve over freshly cooked basmati rice, roti, and whatever sides you like. Enjoy!

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