Green Split Pea Dal with Spinach

Ingredients:

2 Mishra’s Curry Cubes

1 cup split green peas, soaked at least 6 hours or overnight, then drained and rinsed thoroughly

1 brown onion, finely chopped

2 cloves garlic, minced or crushed

2cm root ginger, minced

1 ripe tomato, finely chopped or 125g tinned tomatoes

1 tbsp oil

3 cups of water

1 small bunch of spinach, washed well, or 1 packet frozen spinach

1/2 cup (125ml) coconut milk

Juice of half a lemon

Chopped fresh coriander for garnish, optional

Serves 4

Step one

Heat the oil in a medium saucepan, then add the onion, garlic and ginger and cook over a medium heat, stirring often, until the onion has softened and begun to brown.

Step two

Add the Curry Cubes and stir them into the onion mixture, cook for 1-2 minutes. Add the tomato and stir then cook for 2-3 minutes before adding the split peas to the pan, stirring them well until they are coated in the onion mixture.

Step three

Add the water and mix thoroughly. Bring to the boil, then reduce to a simmer for 30-40 minutes until the split peas are cooked - they should be soft but still holding their shape. Stir in the spinach, and simmer until the spinach leaves wilt. Then add the coconut milk and combine thoroughly, cooking for another minute or so.

Step four

Add salt and pepper to taste. Just before serving, pour in the lemon juice and stir well. Sprinkle over the chopped coriander if using, and serve hot. Goes well with rice, vegetable or meat curries and Indian breads.