Sri Lankan Golden Split Pea & Spinach Braise

Rinse 300 g of dry brown rice under cold water. In a medium saucepan, combine the rinsed rice with 600 ml of water and 1/2 tsp of salt. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer undisturbed for 40 minutes. Turn off the heat and let steam covered for 5 minutes.

While the rice cooks, rinse 150 g of dry yellow split peas thoroughly. In a medium pot or Dutch oven, combine the split peas, 1/2 tsp of ground turmeric, half of the chopped yellow onion, half of the minced garlic (about 1.5 cloves), and 600 ml of water. Bring to a boil, then cover and simmer over medium-low heat for 30 minutes until the peas are tender and creamy.

While the grains simmer, prepare the rest of the vegetables: wash and roughly chop 150 g of fresh spinach, finely chop the remaining half onion, mince the remaining garlic, finely grate 15 g of fresh ginger, and finely chop 1 green chili (remove seeds to control the heat).

Once the split peas are tender, stir in 150 ml of coconut milk and 1 tbsp of Sri Lankan curry powder. Simmer uncovered for 5 minutes to thicken slightly, then stir in 150 g of chopped spinach. Cook for 2 minutes until the spinach is fully wilted, then stir in 1 tbsp of freshly squeezed lemon juice and season with salt to taste. Remove from heat.

For the tempering (tadka): Heat 1 tbsp of vegetable oil in a small frying pan over medium heat. Add 1 tsp of brown mustard seeds. When they begin to pop and crackle (about 30 seconds), immediately add the remaining chopped onion, garlic, ginger, and green chili. Sauté for 3 to 4 minutes until the onions are golden and highly aromatic.

Pour the hot tempered oil and spice mixture directly into the cooked split pea and spinach braise, stirring gently to combine the flavors.

Fluff the cooked brown rice with a fork. Measure out exactly half of the cooked rice (this represents the 150 g dry portion cooked extra for meal prep) and transfer it to a clean, separate airtight container. Let it cool completely before sealing and storing in the refrigerator for Day 4 lunch.

Divide the remaining half of the hot brown rice between two serving bowls, ladle the fragrant Sri Lankan split pea and spinach braise over the top, and serve immediately.