Toor Dal with Spinach & Yogurt

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

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.