Hearty green split-pea dal simmered with fresh tender spinach, finished with rich coconut milk and a cumin-ginger ghee tempering.
Dinner · 15 min prep · 45 min cook · serves 4 Newly added
Ingredients
- 1 cup green split peas , soaked 2 hours and drained
- 4.5 cups water
- 2 cups spinach , washed, stemmed, and chopped
- 1/2 cup coconut milk , thick first-press
- 1/2 tsp turmeric powder
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp ginger , finely grated
- 1/4 tsp hing (asafoetida)
- 1.5 tsp salt
Preparation
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Combine the soaked green split peas, water, turmeric powder, and salt in a heavy saucepan.
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Bring to a boil, skim the surface, and reduce heat to medium-low.
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Simmer covered for 45 minutes, stirring occasionally, until the split peas are soft and thick.
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Fold the chopped fresh spinach into the cooked peas and simmer for 5 minutes until wilted and vibrant green.
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Heat the ghee in a small pan over medium flame.
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Add the cumin seeds; fry until they darken and release their aroma.
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Add the grated ginger and hing; sauté for 20 seconds.
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Pour the hot tempering directly into the dal and stir to incorporate.
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Gently fold in the thick coconut milk.
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Warm the dal over very low heat for 2 minutes without bringing to a boil, then remove from heat and serve.
In the tradition
Popularized in Western Hare Krishna communities, this hearty winter dal combines earthy green split peas with velvety coconut milk. The coconut fats buffer the astringency of leafy greens, providing sustained nourishment during colder festival months.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 46, Green Split-Pea Dal with Spinach and Coconut Milk)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.