Split Pea and Spinach Stew

From Sorgawiki

Ingredients

• 1 tablespoon of peanut oil
• 4 garlic cloves - finely chopped
• 1 onion - finely chopped
• 3 big, ripe tomatoes - finely chopped
• 1 bunch fresh spinach - chopped
• 1 cup green split peas (green matar dal)

(soaked in warm water at least for 15 minutes beforehand to speed up the cooking)

• 1 tsp each or to taste - salt, chilli powder, turmeric & powdered cumin
• 4 cups of water

Preparation

Heat oil in a saucepan. Add garlic and onions. Saute to pale-brown. Add tomatoes next, and cook covered on high heat for about 5 minutes. Open the lid, and press with the back of spatula vigorously to mush the contents. To this, add spinach and saute, till leaves wilt.

Add green split peas, plus the seasoning - salt, red chilli powder, turmeric and cumin. Add water and mix thoroughly. Have a taste and adjust salt, chilli powder to your liking. Reduce the heat to medium-low and simmer for about 20 to 30 minutes, until the split peas reach fall-apart stage. (Split peas cook easily on stove-top, do not need pressure-cooking.)

Serve warm.