Soak split peas in 2 cup water. For 1 hour. Add turmeric and 1/2 teaspoon salt. Boil 10 minutes in same water used to soak peas. Add spinach and cook until most of the liquid has been absorbed and peas are done. Meanwhile, heat butter in a skillet. Add ginger and garlic. Cook until garlic is golden. Add garam masala. Immediately add the seasoned ginger and garlic to the spinach-split pea mixture. Add lemon juice and salt to taste and serve.
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|Serving Size: 1 Serving (279g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 83 (57%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 22.9mg||7 %|
|Sodium 263.6mg||9 %|
|Potassium 773.1mg||20 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 7.3g|
|Protein 6.1g||9 %|
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Calories per serving: 146
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