Split Yellow Pigeon Peas With Spinach

1. 1

   Wash lentil well and soak for a couple of hours.

2. 2

   Cook lentil on saucepan with adequate water, (approximately 3.5 cups) and the salt. Once the lentils comes to a boil, reduce the heat and let simmer on a medium low flame for about 45 minutes till the lentils are completely cooked.

3. 3

   In the meanwhile, wash and drain spinach. Blend half the spinach in a blender with 2 green chilies.

4. 4

   Heat the butter in a pan. Add all the whole seeds. Wait till they splutter, then add garlic, ginger, and the rest of the chopped spinach. Stir to mix well.

5. 5

   Now add the blended spinach. Fry the mixture for about 2 to 3 minutes. Then add the cooked lentil and cilantro, if using. Bring to a boil, making sure the lentils do not get overcooked. At this point you may also want to add some water to achieve the consistency you are looking for.

6. 6

   Remove from heat. Heat a bit of oil in a small pan. Add clove and cinnamon powder, the two remaining chilies, and pour over lentils. Now add lemon juice and salt. Stir well, and serve immediately.

* Per serving · 4 servings · Values may vary.