Spinach Chana Dal

1½ cups chana dal, soaked overnight and washed and drained after soaking (dried split chickpeas, often sold in the bulk section.  Yellow split peas can be substituted.)
½ teaspoon turmeric
1 teaspoon salt
1½ tablespoons ghee (clarified butter - could substitute olive oil)
½ teaspoon mustard seeds
½ teaspoon whole cumin seeds
1 large onion, peeled and chopped
2-3 cloves garlic, peeled and chopped
1-2 teaspoons peeled and grated fresh ginger
1 green chili, chopped
5 ounces fresh spinach, chopped

1. Put the dal in a medium-sized pot with 5 cups of water. Bring to a boil, skimming the foam that rises to the top. Once it boils, stir in the turmeric and cover partially, occasionally stirring. Cook for 75 minutes, being careful to check and stir a few times after 60 minutes. Stir in the salt when the dal is done.
2. While the dal cooks, heat the ghee in a frying pan over medium heat. Add the mustard and cumin seeds. Stir for 30 seconds and then add the onion. Saute 5-6 minutes or until the onion starts to brown.
3. Add the garlic, ginger, and green chili and cook for another 1-2 minutes.
4. Add the spinach and ½ cup water. Bring to a boil and cover. Cook until the spinach wilts, around 8-10 minutes.
5. When the dal is done cooking, add the spinach mixture to it and combine. If the dal feels too dry, stir in a bit of water to a consistency of your liking. Adjust salt to taste.

Source: 100 Days of Real Food

Try #1 - April 3, 2016
I used yellow split peas, and it took the same amount of cooking time (I thought it might be less).  I didn't soak the peas overnight, but I did soak them for a few hours before hand.  This dish had nice flavor, and was especially delicious with Trader Joe's naan!