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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Back home in South India, Sunset reader Kavita Aiyar's mom made traditional lemon rice scattered with channa dal (a yellow, lentil-like legume). At her home in Silicon Valley, Kavita cooks quinoa instead of rice and adds spinach or other greens, basically California-izing it, she says. She suggests split peas instead of the dal because they're easier to find. You can serve the recipe as a side dish or a vegan entrée. Ingredients:
2 tablespoons yellow split peas |
5 teaspoons mild olive oil |
1 teaspoon black or brown mustard seeds |
1 teaspoon cumin seeds |
5 fresh curry leaves (optional) |
1 serrano chile, minced |
1/2 teaspoon turmeric |
about 1/2 tsp. kosher salt |
1 1/2 qts. (5 oz.) loosely packed baby spinach |
1 cup red or white quinoa, cooked as package directs with 1/2 tsp. kosher salt |
about 1 1/2 tbsp. lemon juice |
1 tablespoon chopped cilantro |
Directions:
1. Simmer split peas with 2 cups water in a small saucepan until just tender, 25 to 30 minutes. Drain and pat dry on a towel.
2. Heat oil in a large frying pan over medium heat. Add mustard seeds, cover, and cook until they pop, 1 minute. Stir in cumin; cook a few seconds until sizzling, then stir in split peas, curry leaves, chile, turmeric, and 1/2 tsp. salt. Cook, stirring often, until split peas start to turn light golden, 2 minutes. Scrape into a bowl.
3. Add spinach to frying pan, increase heat to medium-high, and cook, stirring, until wilted, 1 to 2 minutes. Drain any liquid. Stir in quinoa, split-pea mixture, and 1 1/2 tbsp. lemon juice. Add more lemon juice and salt to taste. Scatter cilantro on top.
4. *Find curry leaves at Indian markets.
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