Dal with Spinach and Roasted Eggplant
1 c yellow split peas
1/2 tsp turmeric
1 tsp mustard seed
1 tsp cumin seed
2 TB ginger, minced
4 cloves garlic, minced
1/2 fresh serrano chili (or to taste), minced
1 roasted eggplant, peeled and chopped
1 c broccoli stems, diced (potatoes would work too)
3 TB coconut
2 tsp garam masala
1-2 c baby spinach
lime juice to taste (1-2 limes)
salt, cayenne to taste
0. Roast/blacken the eggplant over the stove, then set aside to cool. Then, peel and coarsely chop.1. Set the split peas a-simmerin' with the water, salt, and turmeric. They will probably need about 40 minutes to cook.
2. When split peas are getting soft, in a larger saucepan or skillet, heat the oil with mustard and cumin. When the seeds start to splutter, add the ginger and cook for a minute or two, then add the garlic and the chili. Saute a few more minutes. Now add in the chopped roasted eggplant, the broccoli stems, pinch of salt, coconut, and garam masala. Stir and cook for a few minutes.
3. Add split peas to the mixture, cover, and simmer 10 minutes, adding spinach at when you only have a minute or so left to go. Season with lime juice, salt, and cayenne pepper to taste, and serve hot. Serves about 4.