{"id":714,"date":"2007-01-19T20:16:36","date_gmt":"2007-01-20T04:16:36","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2007\/01\/19\/dazzling-dals-split-peaspinach-stew\/"},"modified":"2008-04-06T20:35:09","modified_gmt":"2008-04-07T03:35:09","slug":"dazzling-dals-split-peaspinach-stew","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2007\/01\/19\/dazzling-dals-split-peaspinach-stew\/","title":{"rendered":"Dazzling Dals: Split Pea~Spinach Stew"},"content":{"rendered":"

Split peas have always been one of those pantry staples that I forget, until the cravings hit me. Yes, I crave spicy split pea stews. Like toor dal, they have a pleasant, addictive taste and when cooked with vegetables plus chilli powder, they make a quick and easy main course dal dish. Rice, or chapati are not needed and the stew can be filling by itself. Good meal for days, when I would like to cut back on calories and still feel satisfyingly stuffed.<\/p>\n

\"Green
\nGreen Split Peas, Spinach and Tomato<\/small> <\/center><\/p>\n

Recipe:<\/strong><\/p>\n

1 tablespoon of peanut oil
\n4 garlic cloves – finely chopped
\n1 onion – finely chopped
\n3 big, ripe tomatoes – finely chopped
\n1 bunch fresh spinach – chopped
\n1 cup green split peas (green matar dal) <\/a>
\n(soaked in warm water at least for 15 minutes beforehand to speed up the cooking)<\/small>
\n1 tsp each or to taste – salt, chilli powder, turmeric & powdered cumin
\n4 cups of water<\/p>\n

Heat oil in a saucepan. Add garlic and onions. Saute to pale-brown. Add tomatoes next, and cook covered on high heat for about 5 minutes. Open the lid, and press with the back of spatula vigorously to mush the contents. To this, add spinach and saute, till leaves wilt. <\/p>\n

Add green split peas, plus the seasoning – salt, red chilli powder, turmeric and cumin. Add water and mix thoroughly. Have a taste and adjust salt, chilli powder to your liking. Reduce the heat to medium-low and simmer for about 20 to 30 minutes, until the split peas reach fall-apart stage. (Split peas cook easily on stove-top, do not need pressure-cooking.)<\/p>\n

Serve warm.<\/p>\n

\"Split
\nSpicy Stew of Split Peas and Spinach<\/small><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"

Split peas have always been one of those pantry staples that I forget, until the cravings hit me. Yes, I crave spicy split pea stews. Like toor dal, they have a pleasant, addictive taste and when cooked with vegetables plus chilli powder, they make a quick and easy main course dal dish. Rice, or chapati […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[177,36],"tags":[],"class_list":["post-714","post","type-post","status-publish","format-standard","hentry","category-split-peas","category-spinach"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/714","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=714"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/714\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}