Name: Yellow Split Peas and Spinach in a Yogurt-Peanut Sauce (Patli Dal)
Yield: Makes 5 cups
Cuisine: India
Ingredients: 1 cup yellow split peas (chana dal), picked over for stones; 2 fresh green Thai, cayenne, or serrano chiles, stems removed; 1 bag (10 ounces) fresh spinach leaves, well rinsed; 2 tablespoons unsalted dry-roasted peanuts; 1½ teaspoons coarse kosher or sea salt; 1 cup plain yogurt; 2 tablespoons chickpea flour; 2 tablespoons Ghee or canola oil; 2 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick), cut into matchstick-thin strips (julienne); 1 teaspoon black or yellow mustard seeds; 12 to 15 medium-size to large fresh curry leaves; ¼ teaspoon ground turmeric; ¼ teaspoon ground asafetida

Preparation info

Makes
5 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A remarkable physician—vibrant, down-to-earth, and with a passion for good food—Ashlesha Tamboli-Madhok and I (fellow Mumbaiites) bonded over dishes from her childhood (Marathi foods). Her husband, also a physician, and their lovely daughter share her passion for all things Indian. I was intrigued by this curry, which Ashlesha brought to a potluck dinner. It’s a flavorful combination of yellow split peas, yogurt, and spinach.