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 Coconut Cashewmilk
  • 12 oz chopped spinach
  • ½ cup Unsweetened Plain Cashewgurt®, 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. Add garlic, ginger, and spices, tossing around until fragrant, being careful not to burn them.

Add split peas, and 7 cups of water and bring to the boil. Reduce heat, partially cover, and allow to simmer for around 1 ½ hour, gradually adding the Coconut Cashewmilk until absorbed and peas are soft and soupy.

Stir in lime juice and the chopped spinach. Top with Cashewgurt®.

Dal Saag
Forager on Instagram Forager on Instagram
This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

Find Forager Project near