Split Pea-Spinach Dal with Cauliflower

Ingredients     3 1/2 cups water, divided     1 cup dried yellow split peas     1 bay leaf     2 cups chopped cauliflower florets     1 1/2 teaspoons salt     1 tablespoon butter $     1 teaspoon vegetable oil $     1 cup chopped onion $     1 1/2 teaspoons minced peeled fresh ginger     2 garlic cloves, minced     1 tablespoon cumin seeds     1 tablespoon brown mustard seeds     1 1/2 teaspoons ground coriander     1 teaspoon ground turmeric     1/2 teaspoon ground red pepper     1/8 teaspoon ground cloves     4 cups torn spinach $ Preparation     Combine 2 1/2 cups water, peas, and bay leaf in a large saucepan; bring to a boil. Reduce heat, and simmer, partially covered, 50 minutes or until tender. Add 1 cup water, cauliflower, and salt, and bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until cauliflower is very tender, stirring occasionally. Remove from heat; discard bay leaf.     Heat butter and oil in a small skillet over medium-high heat until butter melts. Add onion, ginger, and garlic; sauté 3 minutes. Add cumin and next 5 ingredients (cumin through cloves); cook over low heat 2 minutes, stirring frequently. Add onion mixture to pea mixture. Simmer, uncovered, 15 minutes or until thick. Stir in spinach; cook 3 minutes or until spinach wilts.