This recipe works with yellow or green split peas, any split legumes (aka dals), lentils, or a mixture. If you live near an Indian market, you have a wonderland of dals from which to choose. Although not required, soaking in hot water, covered, for a couple of hours reduces cooking time. You can stir in the greens as detailed below, or you can steam or sauté them and serve them alongside with hot cooked rice, quinoa, another grain, or pasta.
- olive oil
- fresh or jarred red sweet peppers, chopped
- jalapeño chile or other fresh chile, thinly sliced
- yellow split peas or legumes of choice, soaked in hot water and drained
- bay leaves
- fresh rosemary sprigs
- fresh tomato, chopped, or canned tomatoes with juices
- greens (such as beet tops, kale, collards, Swiss chard, spinach, turnip tops, or a mixture), stemmed and leaves cut into ribbons
- balsamic vinegar or vinegar of choice (optional)
- kosher salt and freshly ground pepper
- chopped fresh cilantro and/or fresh parsley
- In a large saucepan over medium heat, warm the oil. Add the peppers and chile and cook until softened and fragrant. Add the legumes, water to cover by ½ inch, the bay leaves, and rosemary sprigs. Cover, bring to a boil, reduce the heat, and simmer, covered, until soft, adding water as needed to keep the legumes submerged.
- Stir in the tomato and turmeric and simmer until the tomato breaks down into the liquid. Stir in the greens and cook until the greens are done to your liking.
- Drizzle with the vinegar, season to taste with salt and pepper, garnish with the fresh herbs, and serve.