Curried Yellow Split Peas

1 cup yellow split peas
3½ cups vegetable broth
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp cardamom seeds
4 whole cloves
½ tsp ground cinnamon
½ sp ground ginger
½ tsp ground mild chiles
1 tsp curry powder
1 tbsp vegetable oil
2 tsp minced garlic
½ tsp salt
1 tightly packed cup spinach

Place split peas in a large bowl. Fill the bowl with cold water and rub the peas between your fingers, removing any husks that float to the top of the water. The water will turn cloudy as you rub. Drain and repeat three or four times, until the water remains relatively clear. Drain the peas and set aside.

In a large saucepan heat the cumin seeds, coriander seeds, cardamom seeds, and cloves over medium low heat until they are fragrant and begin to pop, around 1-2 minutes. Remove from the heat and grind into a powder along with the cinnamon, ginger, chile, and curry powder (a coffee grinder or mortar and pestle will work for this.)

Return the saucepan to the heat and add the oil, garlic, and spices, frying for 1 minute and stirring well. Add the split peas and cook for another minute, then add the water and salt. Raise the temperature to high and cover the pot until it just begins to boil. Add the spinach and lower the heat to medium-low, then cook, covered, for 50 minutes to 1 hour, adding up to ¼ cup more water if needed.

Before I begin prepare this I start a batch of baked brown rice and serve the two together.