Dal Saag Recipe

Ingredients

• 2 tablespoons vegetable oil, neutral flavored
• 2 cups of yellow split peas
• 1 onion chopped
• 4 cloves garlic, crushed
• 2 tablespoons minced ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 2 cups Forager Project Cashewmilk
• 12 oz chopped spinach
• ½ cup Forager Project Cashewmilk Yogurt Unsweetened Plain, to top

Prep

• Rinse split peas in a fine-mesh sieve. Heat vegetable oil in a pot and sauté the onion over medium-low heat, until translucent.
• Heat vegetable oil in a pot and sauté the onion over medium-low heat, until translucent.
• Add garlic, ginger, and spices, tossing around until fragrant (about 1 min), being careful not to burn them. 
• Add split peas, and 7 cups of water and bring to a boil.
• Reduce heat, partially cover, and allow to simmer for around 90 minutes, gradually adding the Cashewmilk until absorbed and peas are soft and soupy.
• Stir in lime juice and the chopped spinach. Top with Forager Project Cashewmilk Yogurt.