Split Pea Spinach Dal With Cauliflower

• cups water, divided↗3 1⁄2

  divided

• cup dried yellow split peas↗1
• bay leaf↗1
• cups chopped cauliflower florets2
• teaspoons salt↗1 1⁄2
• tablespoon butter↗1
• teaspoon vegetable oil↗1
• cup chopped onion1
• teaspoons minced peeled fresh ginger1 1⁄2
• garlic cloves, minced↗2

  minced

• tablespoon cumin seed↗1
• tablespoon brown mustard seeds1
• teaspoons ground coriander↗1 1⁄2
• teaspoon ground turmeric↗1
• teaspoon ground red pepper↗1⁄2
• teaspoon ground cloves↗1⁄8
• cups torn spinach4

Step-by-step instructions

1. 1

   Combine 2 1/2 cups water, peas, and bay leaf in a large saucepan; bring to a boil.

2. 2

   Reduce heat, and simmer, partially covered, 50 minutes or until tender. Add 1 cup water, cauliflower, and salt, and bring to a boil.

3. 3

   Reduce heat, and simmer, uncovered, 20 minutes or until cauliflower is very tender, stirring occasionally. Remove from heat; discard bay leaf.

4. 4

   Heat butter and oil in a small skillet over medium-high heat until butter melts. Add onion, ginger, and garlic; sauté 3 minutes.

5. 5

   Add cumin and next 5 ingredients (cumin through cloves); cook over low heat 2 minutes, stirring frequently.

6. 6

   Add onion mixture to pea mixture. Simmer, uncovered, 15 minutes or until thick. Stir in spinach; cook 3 minutes or until spinach wilts.