Indian food and summer just seem to go together, as do crock pots and summer. And Indian food and crock pots… making this dish just perfect for when the temperatures soar.
It’s also an ideal way to incorporate radish greens into your diet. Radish greens are often seen as a “waste” product, but they are at least as nutritious as radishes themselves. They are significant source of calcium, iron, magnesium, folate, and vitamins A, C, and K. They are full of antioxidants, and may have cancer-fighting properties as well.
Indian-Spiced Split Peas with Fresh Radish Leaves
4 cups split peas, rinsed and drained (Green or yellow split peas work great; I usually use about half green and half yellow.)
2 medium onions, chopped
2-3 tomatoes, chopped
an approximately 2-inch piece of ginger, peeled and chopped fine
a small head of garlic, peeled and chopped fine (I like to use something like this to chop the ginger and garlic — it saves a ton of time and trouble!)
1 tablespoon salt (I like this kind)
1 teaspoon red chili powder (like this or get quality herbs and spices here) [Note: This dish is not spicy, if you like your Indian food to bite back, add 1/4 to 1/2 teaspoon of cayenne pepper (like this or get quality herbs and spices here) too. It’s good both ways, but I prefer it without the cayenne!)
1/3 cup coconut oil (like this)
8 cups of water
4 cups of packed radish leaves, washed and chopped (spinach leaves work great, too)
Add everything except the radish leaves to the crock pot and cook on high for 5 1/2 hours. Then add the radish leaves and cook for another hour on low.
I like to make a big batch of this late in the week… to have for leftovers throughout the weekend. It saves us the temptation of ordering expensive (and bad-for-you) take-out after long days out of the house. 😉
It is really excellent served beside some homemade yogurt.
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