Description

1. Rinse soaked peas twice, drain, and add to a 4 or 5 quart pot. Add 5 cups water and the whole hot pepper and stir.
2. Cover pot, place over high heat, and bring to a boil. Let peas cook until you have the consistency of a pea soup. Most of the peas should have dissolved; use the back of your spoon to mash.
3. Once the desired consistency has been reached, add the spinach and season the peas with salt to taste. Cover and reduce heat to low.
4. While the peas are simmering, heat oil in a small frying pan over medium heat. Toss in mustard seeds. When the mustard seeds begin to pop, add the cumin and cook for 30 seconds more. Add the garlic and cook until it just starts to color.
5. Remove spice mixture from heat and pour the contents into the simmering dhal. Stir everything together and let it simmer for one minute more.
6. Remove from heat and serve with rice, roti, or bread—or eat it as a soup.