Vegetable Dal

  • 2 c. yellow split peas, picked over and rinsed
  • 6 c. water
  • 1 onion, chopped
  • 2 T mild curry powder
  • 1 t. ground cumin
  • 1 t, ground ginger
  • ¼ t. cayenne
  • 2 c. water
  • 2 sweet potatoes, peeled and diced
  • 3 c. cauliflower florets
  • 2 red or green bell peppers (or one of each), chopped
  • 1 10 oz box frozen chopped spinach, thawed and drained
  • 2-3 T lemon juice
  • Salt to taste

In a covered saucepan, bring split peas and 6 c. water to a boil and simmer for 30 minutes, or until very soft.

Meanwhile, in a large soup pot, sauté the onion in a little water until tender.  Add curry powder, cumin, ginger and cayenne and continue to cook for another 2 minutes, stirring often.   Pour in the 2 cups of water.  Add the sweet potatoes, cauliflower and bell peppers, cover, and simmer for 10 minutes.

When vegetables are tender, add the cooked split peas and spinach and heat through.  Remove from heat and stir in lemon juice. 

Serve with rice.

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