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Spinach and Split Pea Mash
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Brief Description
Indian-spiced mash is an alternative to mashed potatoes
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Main Ingredient
Peas
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Category: Vegetables
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Cuisine: Indian
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Prep Time: 30 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 11/17/2012, chef Meeru Dhalwala, Shanik, Seattle
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Nov 18, 2012
Number of Servings:
Ingredients:
- 1 1/2 cups - Green Split Peas
- 3 1/2 cups - Water
- 1/4 cups - Cooking Oil
- 1 cups - Onion finely chopped
- 5 cloves - Garlic finely minced
- 1 - Jalapeno Chili seeded and chopped
- 1 teaspoons - Salt
- 8 ounces - Fresh Spinach with stems
- 1 tablespoons - Sumac
- 2 teaspoons - Dried Mint
Directions:
Place green split peas in a colander and wash and drain several times. Drain and transfer to a medium pot and cover with 3 1⁄2 cups water. Soak for 2 hours, then bring peas and water to a boil over high heat. Reduce heat to low, cover and simmer 15-20 minutes. Most of water should get absorbed, but peas should be tender and moist, with a little water still in the pot. Remove peas from heat and let cool 30 minutes.
In a medium frying pan, heat 1⁄4 cup cooking oil on medium-high heat for 45 seconds. Add 1 cup finely chopped onion and sauté until golden, about 5 minutes. Add garlic cloves and continue to sauté until golden, 2-3 minutes. Add jalapeño chili, salt and fresh spinach (with stems). Stir well and cook until spinach wilts, about 1 minute. Set aside to cool for 15 minutes.
Once split pea and spinach mixtures have cooled, purée each one separately in a food processor. Process split peas until smooth, spinach until roughly puréed and slightly chunky. In a medium bowl, combine peas and spinach. Stir in sumac and dried mint.
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