Dal with yellow split peas and spinach {damn from}

Dal

En ce moment je suis dans ma période de cuisine indienne, et surtout les curry au lait de coco ou les dal. La cuisine indienne fait partie de mon top trois de cuisines étrangères préférées, avec la cuisine moyen-orientale et la cuisine sud-américaine. Trois cuisines où les plats végétariens ont culturellement une grande importance, et c’est ce que j’aime, car la viande à la maison se fait plutôt rare (question de choix de notre part). Bon revenons à nos montons curries, car je vous ai mijoté un petit dal au poilenfin pas avec des poils, comprenons nous bien, quelle idée de mettre des poils dans un dal ! Not a yellow split pea and spinach dal, it looks much better right away and in addition you discover the yellow split peas! I'm sure you probably know more about the red lentil dal, but in India there are more than fifty dal recipes with different bases of peas or lentils. And for your culture (thanks WHO ?!), this dal is called danna dal, a very pretty name for a very pretty dish.

Anyway, thank you for following me in my various and varied procrastination, but it is time to switch to this wonderful recipe (no no i'm not exaggerating, but that's up to me of course !)… well I hope you like this little dish as much as I do at least !

  Recette de dal

Recette de dal

Dal with yellow split peas and spinach {damn from}
pour 4 people
To print
Ingredients
  1. 2 glasses of yellow split peas
  2. 60 cl of coconut milk
  3. 1 large handful of fresh spinach
  4. 3 cloves of garlic
  5. 1 piece of fresh ginger
  6. 1 onion
  7. 1 c. at c. of turmeric
  8. 1 c. at c. cumin seeds
  9. 1/2 c. at c. red curry powder
  10. 4 cardamom seeds
  11. vegetable oil
Preparation
  1. Soak the yellow split peas for a few hours. Rinse them in clear water then put them to cook in boiling water for 35 minutes. Drain and reserve.
  2. Chop the previously peeled garlic cloves and ginger, ensemble, to form a paste. Put a drizzle of oil in a Dutch oven and add the paste. Fry over low heat 5 minutes adding the cumin seeds and cardamom.
  3. Meanwhile chop the onion and add it to the preparation with the red curry and turmeric.
  4. Moisten with the coconut milk and add the split peas. Let simmer over low heat 20 minutes.
  5. Wash the spinach and add it to the dal at the end of cooking. Let it simmer again 5 minutes.
aime & mange https://aime-mange.com/
Dal aux pois-cassés

Danna dal

Dal indien

Serve the danna dal with a good basmati or Thai rice.

Emilie

leave a comment

Your email address will not be published. Mandatory fields are marked with *

18 Comments
  • And
    4.6.14

    Hum, this all looks delicious!

  • lydia
    4.6.14

    Nice plate ! Kisses

  • velvet red
    4.6.14

    I don't know Indian cuisine well and Dal even less. On the other hand, I like this cuisine because I have already tasted it. Thank you for this original recipe for me!

    • Emilie
      5.6.14

      Thank you very much Red Velvet ! You really have to taste a dal at least once in your life because after that you can't live without it. It's good, i got, digestible and so exotic… I adore !

  • I really like lentil dalh and I like this version with split peas too!

    • Emilie
      5.6.14

      Oh cool other followers ! Yes the coral lentil dal is great too !
      Thank you Pauline ^-^

  • The photos are tip top ! They really make you want to get into this dish 🙂

  • Rosenoisettes
    6.6.14

    What a beautiful garnished and mouth-watering dish !

  • Juliette
    9.6.14

    A recipe to try because indeed, there are so many recipes that we don't know that it's a shame to miss out on fragrant dishes like yours. I need to dig a little deeper into Indian cuisine, It's really worth it.
    Beautiful day

  • // Grenoble
    20.7.15

    yum yum ! It's now on my to-do list.. 😉 Nice pictures !

  • isabelle
    15.12.17

    great winter meal , complete and very healthy !
    my daughter took the recipe and made it in her student kitchen at university.
    merci

    • Emilie
      16.12.17

      Thank you very much Isabelle for this great feedback 😉