Spinach Dhal

• 12 cup split peas
• 12 cup yellow split peas
• 2 12 cups water
• 2 cups finely chopped fresh spinach (or 1/3 of a 10 oz package of frozen chopped spinach, thawed)
• 12 cup grated unsweetened coconut
• 1 teaspoon minced garlic
• 2 teaspoons ground cumin
• 18 teaspoon cayenne
• 14 teaspoon salt
• 12 cup water (or more as needed)
• 12 teaspoon mustard seeds
• 2 dried red peppers
• 10 curry leaves (or 2 bay leaves)
• 1 tablespoon vegetable oil

1. Add split peas and 2 1/2 cups water to a 3-quart saucepan; bring to a boil.
2. Turn heat down, cover, and simmer for 45 minutes; do not stir.
3. If bubbles begin to spill over, remove cover until bubbles subside.
4. When peas are completely tender, mash them, add spinach, and bring back to a simmer.
5. Add coconut, garlic, cumin, cayenne, and salt.
6. Simmer for 20 minutes.
7. Add water as needed to maintain the consistency of a moderately thick soup.
8. After 20 minutes, remove from heat.
9. In a small covered skillet over medium-high heat, heat oil, mustard seeds, dried red peppers, and curry leaves until mustard seeds begin to pop.
10. Mix skillet contents into peas and serve over rice.

peas, peas, water, fresh spinach, coconut, garlic, ground cumin, cayenne, salt, water, mustard seeds, red peppers, curry, vegetable oil

Taken from www.food.com/recipe/spinach-dhal-110723 (may not work)