Toor Dal with Spinach & Yogurt

This easy Indian stew is one-pot cooking at its finest. Cooked until creamy, warm and nutty split peas are infused with rich spices and brightened with a big squeeze of sour lime. 

What You Get

Ginger 

Jalapeño (optional) 

Dal spice blend 

Yellow split peas 

Pre-washed baby spinach 

Limes 

Cooked white rice 

Cilantro 

Yogurt 

What You’ll Need

Canola oil

Salt

Makes 3 servings 

10 minutes active 

55 minutes total 

Step 1

Chop 1 tablespoon of ginger, including the peel. Chop the jalapeño, if you want a kick. 

Step 2

In a pot over medium heat, warm 1 tablespoon canola oil. When it shimmers, add the dal spice blend and stir until fragrant and the cumin seeds are lightly toasted, about 30 seconds. Add the ginger and jalapeño, if using, and stir until fragrant, 30 seconds. Add the split peas, 3 cups water, and 1 teaspoon salt. Bring to a boil, then turn down the heat, cover with a lid, and simmer, stirring occasionally, until the split peas are completely soft and fall apart, 30 to 35 minutes. 

Step 3

Stir in the spinach and cook until wilted, 1 minute. Remove from the heat and stir in the juice of 2 limes. Season to taste with salt. 

Step 4

Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Pick the cilantro leaves and toss the stems. 

Step 5

Spoon the rice into bowls and ladle the dal on top. Dollop with the yogurt, scatter with the cilantro leaves, and serve warm.

Contains: milk.