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. ---------------------------------------------------------------------------
Nutrition
Ingredients
