Split peas have always been one of those pantry staples that I forget, until the cravings hit me. Yes, I crave spicy split pea stews. Like toor dal, they have a pleasant, addictive taste and when cooked with vegetables plus chilli powder, they make a quick and easy main course dal dish. Rice, or chapati are not needed and the stew can be filling by itself. Good meal for days, when I would like to cut back on calories and still feel satisfyingly stuffed.
Green Split Peas, Spinach and Tomato
Recipe:
1 tablespoon of peanut oil
4 garlic cloves – finely chopped
1 onion – finely chopped
3 big, ripe tomatoes – finely chopped
1 bunch fresh spinach – chopped
1 cup green split peas (green matar dal)
(soaked in warm water at least for 15 minutes beforehand to speed up the cooking)
1 tsp each or to taste – salt, chilli powder, turmeric & powdered cumin
4 cups of water
Heat oil in a saucepan. Add garlic and onions. Saute to pale-brown. Add tomatoes next, and cook covered on high heat for about 5 minutes. Open the lid, and press with the back of spatula vigorously to mush the contents. To this, add spinach and saute, till leaves wilt.
Add green split peas, plus the seasoning – salt, red chilli powder, turmeric and cumin. Add water and mix thoroughly. Have a taste and adjust salt, chilli powder to your liking. Reduce the heat to medium-low and simmer for about 20 to 30 minutes, until the split peas reach fall-apart stage. (Split peas cook easily on stove-top, do not need pressure-cooking.)
Serve warm.
Spicy Stew of Split Peas and Spinach
