Roger’s Dal Saag
Ingredients:
2 tablespoons vegetable oil
2 cups yellow split peas, rinsed
1 onion, chopped
4 cloves garlic, crushed
2 tablespoons minced ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 cups Cashew (or other unsweetened plant) milk
12 oz chopped spinach
1/2 cup Cashew Yogurt, Unsweetened Plain
Salt and pepper, to taste
Fresh lime juice, to taste
Method:
Sauté the Aromatics: Heat the vegetable oil in a large pot over medium-low heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add Garlic, Ginger, and Spices: Stir in the crushed garlic, minced ginger, cumin, coriander, and turmeric. Cook for about 1 minute, stirring constantly, until the spices are fragrant. Be careful not to burn them.
Cook the Split Peas: Add the rinsed yellow split peas and 7 cups of water to the pot. Bring to a boil, then reduce the heat to low. Partially cover the pot and let the mixture simmer for around 90 minutes, or until the split peas are soft and soupy. Gradually add the Cashew milk during cooking to maintain a creamy consistency.
Finish with Spinach and Lime: Once the split peas are fully cooked, stir in the chopped spinach and a squeeze of fresh lime juice. Season with salt and pepper to taste.
Serve: Ladle the dal into bowls and top each serving with a spoonful of the Cashew Yogurt for added creaminess.
