Spinach with Yellow Split Peas

1. soak chana dhal in lukewarm water for at least 3 hours, but preferably for one night.

2. put split peas in a saucepan, cover with water and boil. Simmer on low heat for 30 minutes.

3. heat oil in a saucepan. Add mixed onion and mustard seeds and dried red chili and stir-fry until darkened.

4. Add drained spinach to the saucepan and mix gently. Add coriander, ginger, cumin, salt and chili seasoning to the mixture in the cooking pot. Reduce temperature and stir-fry mixture for 7-10 minutes.

5.Add peas to the cooking pot and mix well with the spinach mixture. Stir gently to prevent them from falling apart.

6.Pour mixture into a warmed serving bowl form. Drizzle juice of one lemon over top and garnish with green chile. Bring to table immediately.

An attractive appetizer that goes well with almost any dish. If tomato curry is served with it, it gives a fine faerb and flavor contrast.

Tip: Chana Dhal look very similar to Mung Dhal, but are less shiny. They are used the same way as a binder and are available in Indian and Pakistani grocery stores.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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