Delectable! What more can I say? This has become a staple in my food repertoire and my husband has even been known to eat it and like it. He likes his soupy. I like mine with some substance to it. by Carol Fitzgerald
Ingredients
1cupyellow split peas
8cupswater
SPICE AND COLLARD MIXTURE INGREDIENTS
About 1/4cupwater
1teaspoonyellow mustard seeds which is a powder
2teaspoonscumin seeds
2teaspoonturmeric
3teaspoonground coriander
1/8teaspooncayenne (or more to taste)
1/4teaspooncloves
5garlic cloves, minced (optional)
1large onion, chopped
1bunch collard greens, chopped (thick stems removed and no long stringy pieces. Or, use spinach or Kale
3/4teaspoonsea salt
Instructions
In a large pot, combine the yellow split peas and water
Bring to boil. Skim the top if necessary
Turn to simmer and cook until done, about an hour
While dal is cooking, heat a pot over medium high heat. Add the 1/4 cup water and add all the spices. Saute briefly. Add garlic and onion and cook for about 10 minutes. Add collard greens and cook another two minutes until they are wilted and done. Watch and stir or this will burn
When dal is cooked, add the salt and the spice and collard mixture to the dal. Gently simmer together for about 5 minutes. Add more water (just enough, not too much) if it is too thick. It tends to thicken as it cools
This is good as is or served over brown rice or quinoa