At the moment I am in my period of indian cuisine, especially curry in coconut milk or dal. Indian cuisine is one of my top three cuisines favourite cuisine with middle eastern and south american cuisine. Three kitchens where vegetarian dishes are culturally of great importance, and this is what I like, because the meat at home is rather rare (matter of choice on our part). Good let us return to our climb curries, because I have simmered a little dal to the hair… at least not with the hair, understand we well, what an idea to put hair in a dal ! Not a dal with yellow split peas and spinach, it seems to be much better right away, and the more you learn about the peas-yellow split! I am sure that you probably know the higher the dal, the lentils, but in India there are more than fifty recipe of dal with different bases of peas or lentils. And to your culture (thank you for that ?!), this dal is called the danna dal, a very nice name for a nice flat.

Anyway, thank you to have followed me in my procrastination, diverse and varied, but it is so moving to this wonderful recipe (no no I’m not exaggerating, but it’s not like me of course !)… well I hope this little flat you will like it as much as me at least !

Dal peas-yellow split and spinach {danna dal}

to 4 people Save Print Ingredients

  • 2 cups of peas-yellow split
  • 60 cl of coconut milk
  • 1 large handful of fresh spinach
  • 3 cloves of garlic
  • 1 piece of fresh ginger
  • 1 onion
  • 1 c. c. of turmeric
  • 1 c. c. of cumin seeds
  • 1/2 c. to c. of curry powder red
  • 4 cardamom seeds
  • Vegetable oil



  • Put to soak the peas-yellow split for a few hours. Rinse in clear water and then put them to cook in boiling water for 35 minutes. Drain and set aside.
  • Chop the garlic cloves and ginger, previously peeled, together, to form a dough. Put a drizzle of oil in a Dutch oven and add the dough. Sauté over low heat 5 minutes, adding the cumin seeds and the cardamom.
  • During this time, snip the onion and add to the preparation with the red curry and the turmeric.
  • Moisten with the coconut milk and add the peas-broken. Let simmer over low heat 20 minutes.
  • Wash the spinach and add at the end of cooking in the dal. Let it simmer again for 5 minutes.


Use the danna dal with a good basmati rice or thai.

Written by Doc

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