Easy Spinach Dal (Dhal, Dhall)

Ingredients

• 8 ounces baby spinach washed and coarsely chopped
• 2 teaspoons cumin seeds 
• 0.3 cup ginger fresh peeled finely chopped (from a 4-inch piece)
• 5 medium garlic clove peeled finely chopped
• 2 teaspoons kosher salt as needed plus more
• 2 tablespoons juice of lemon freshly squeezed (from 1 medium lemon)
• 1 medium serrano chiles stemmed finely chopped
• 1.5 teaspoons turmeric 
• 8 tablespoons butter unsalted (1 stick)
• 8 cups water 
• 14 ounces peas split yellow

Equipment

• frying pan
• sauce pan
• sieve

Directions

1. Place the split peas in a fine-mesh strainer and rinse thoroughly under cold water.
2. Transfer to a large saucepan, add the measured water, and bring to a boil over high heat.Reduce the heat to medium low and simmer, stirring occasionally and skimming any scum off the surface with a large spoon, until the peas are completely soft and the consistency of split pea soup, about 45 minutes.
3. Remove from the heat and stir in the lemon juice and measured salt; set aside.
4. Heat the butter in a medium frying pan over medium heat until foaming.
5. Add the cumin seeds and turmeric and cook, stirring occasionally, until the cumin seeds are toasted and fragrant and the butter is very foamy, about 3 minutes.
6. Add the garlic, ginger, and serrano; season with salt; and cook, stirring occasionally, until the vegetables have softened, about 2 to 3 minutes.
7. Add the spinach, season with salt, and cook, stirring occasionally, until the spinach is completely wilted, about 4 minutes.
8. Transfer the spinach mixture to the reserved saucepan with the split peas and stir to combine.
9. Serve immediately with steamed rice or naan on the side.