RICE: leftover rice works great, but cook enough for atleast a 1/2 cup per person.
YOGURT SAUCE: Mix finish spices with yogurt and refrigerate.
1/2 teaspoon each ground turmeric and paprika
1/4 teaspoon each cumin seeds and freshly ground pepper
1/2 cup yogurt
2 cups yellow spit peas, rinsed and soaked for at least 1 hour if possible
2 bay leaves
sea salt and freshly ground pepper
2 to 4 tablespoons butter, light sesame oil, or a mixture
1 large onion, finely chopped
1/4 cup minced cilantro stems
1 1/2 teaspoons ground turmeric
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
pinch of hot red pepper flakes
1 15oz can coconut milk
pinch of sugar and cayenne
juice of 1 large lime, or to taste
3 tablespoon chopped cilantro
large bunch of spinach, stems removed, well washed
Drain peas, cook with 2 quarts water, bay leaves, cloves, and 1 1/2 teaspoons salt. Bring to a boil, then simmer partially covered while you do the next steps.
Melt butter/oil over med., then add onion and cilantro stems. Cook until onion starts to color and soften, about 10 minutes. Add spices and half cup water from the simmering peas, and cook until the water is cooked away.
Add onion to simmering peas and cook until very soft, about 1 hour. remove bay leaf and cloves and puree.
Return to stove and stir in coconut milk, lime juice, salt and pepper, chopped cilantro (add pinch of sugar and cayenne to taste).
Add spinach to soup to wilt just before serving. Divide rice into bowls and top with soup and dollop with yogurt sauce.