Recipe

Yellow Split Pea And Spinach Curry Recipe

	Moonpig / All my dishes 1 year, 4 months ago This my cheap and cheerful interpratation of a Classic Indain Dahl. Can be pureed and eaten as soup, just add a touch more stock. Prep:725m Cook:4050m Servings:2	Moonpig
	indian on a shoe string

Does this look good? Yeah! / Nope

Fans

refugeesre

bluewatera

babsalaba

Ingredients

7oz yellow split peas

1 white onion finely sliced

Fry-light oil spray (or equivalent)

2 garlic cloves crushed

1 tsp cumin seeds

1 tsp coriander seeds

3 cardamom pods, deseeded

1/2 cinnamon stick

2 tsp coriander leaf, dried

1 1/2 tsp tummeric

1 tsp garam massala (optional)

450ml chicken or vegetable stock

1 tsp freshly ground black pepper

1/2 tsp salt or to taste

4 or 5 oz frozen spinach

Directions

First soak peas in cold water for 12hrs or over night. Then drain and rinse well.

Toast the seeds for 1-2 min in a dry frying pan on a low heat until they become aromatic and begin to pop. Crush to a powder in a mortar and pestle or any other type of grinder.

On a medium heat gently fry onion in a pan sprayed with fry-light until softened and translucent but not brown (approx 5-8mins).

Add garlic, herbs and spices and fry for another minute. Add peas and fry gently for another minute then pour over stock. Bring to the boil and reduce to a simmer for 40-50 minutes until peas are tender.

About 5 minutes before the end add the frozen spinach and heat through thoroughly. Sprinkle with garam massala if desired and stir through.

Note: Don’t be afraid of the list of ingredients!! It’s so easy! This goes great with boiled brown rice or a naan bread or flat bread. It keeps well in the refrigerator and re-heats great and tastes even more delicious the following days!!

Recent Gawkers

babsalab