Split Pea-Spinach Dal with Cauliflower

Try this variation on the Indian staple, dal, with some rice to round out the meal.

Combine 2 and 1/2 cups water, 1 cup dried yellow split peas and 1 bay leaf in a saucepan. Bring to a boil, then reduce heat and simmer for 50 minutes, partially covered.

Add 1 cup water, 2 cups chopped cauliflower florets (I chopped them really finely, so they wouldn't overwhelm the small split peas), and 1/2 tsp. salt. Return to a boil, then reduce heat and simmer for 20 minutes, uncovered, stirring occasionally. Remove from heat and discard the bay leaf.

Meanwhile, heat 1 tablespoon vegan butter (such as Earth Balance) and 1 teaspoon vegetable or canola oil in a small skillet over medium-high heat. Once the 'butter' melts, add 1 cup chopped onion, 1 and 1/2 teaspoons minced fresh ginger, and 2 minced garlic cloves; saute for 3 minutes.

Add 1 tablespoon cumin seeds, 1 tablespoon mustard seeds (I was a little short on this one - probably closer to 2 and 1/2 teaspoons), 1 and 1/2 teaspoons ground coriander, 1 teaspoon ground turmeric, 1/2 tsp. ground red pepper, and 1/8 tsp. ground cloves. Reduce the heat to low and cook for 2 minutes, stirring frequently.

Add the onion mixture to the split pea mixture. Simmer for a final 15 minutes (over about medium-low heat), uncovered, until thick. Stir in 4 cups torn fresh spinach, and cook for a final 3 minutes, until the spinach wilts.

You'll have 6 servings of 2/3 cup and 190 calories each.

Cost:
dried yellow split peas $0.93
cauliflower $4.39
onion $0.86
ginger $1.60
fresh spinach $2.50