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Spinach and Split Pea Mash
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This velvety, Indian-spiced mash comes from chef Meeru Dhalwala of Shanik, opening in December in Seattle, and Vij's and Rangoli in Vancouver. Bright-hued and utterly addictive, it shines when swapped in as an alternative to mashed potatoes, and the leftovers, smeared on toasted bread, make a satisfying day-after snack.
Serves: 6-8
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What To Do
Place 1 1⁄2 cups green split peas in a colander and wash and drain several times. Drain and transfer to a medium pot and cover with 3 1⁄2 cups water. Soak for 2 hours, then bring peas and water to a boil over high heat. Reduce heat to low, cover and simmer 15-20 minutes. Most of water should get absorbed, but peas should be tender and moist, with a little water still in the pot. Remove peas from heat and let cool 30 minutes. In a medium frying pan, heat 1⁄4 cup cooking oil on medium-high heat for 45 seconds. Add1 cup finely chopped onion and sauté until golden, about 5 minutes. Add 5 medium cloves garlic, finely minced, and continue to sauté until golden, 2-3 minutes. Add 1 jalapeño chili, seeded and chopped, 1 teaspoon salt and 8 ounces fresh spinach (with stems). Stir well and cook until spinach wilts, about 1 minute. Set aside to cool for 15 minutes. // Once split pea and spinach mixtures have cooled, purée each one separately in a food processor. Process split peas until smooth, spinach until roughly puréed and slightly chunky. In a medium bowl, combine peas and spinach. Stir in 1 tablespoon sumac and 2 teaspoons dried mint.
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