Yellow Split Pea Dahl
Dahl is one of my easy quick go to meals. But is also one of the best way to kick start your immune system in these winter months! By using amazingly potent and powerful anti-microbial, anti-viral and anti-fungal spices when cooking. This vegan yellow split pea dahl is absolutely the perfect example of this.
Indian spices are easy to use and are so healthful. With a mix of curry spices and potent fresh ginger and turmeric mixed with some coconut oil, this spicy dahl is a dish that we love to eat. It’s a one-pot, amazingly easy, healing and hearty meal that makes for great leftovers (thermos pot for work!) and even freezes well.
Yellow Split Pea Dahl
Gluten Free, Dairy Free
Serves 6.
Ingredients
- 3 tablespoons of ghee or butter or coconut oil
- 1 brown onion, finely diced
- 3 cloves garlic, crushed
- Thumb sized piece of ginger, finely grated
- 1 red chilli, thinly sliced with or without seeds
- 1 tsp. fennel seeds
- 1 1/2 tsp. cumin seeds
- 1 1/2 tsp. turmeric powder or 5cm of fresh turmeric, grated
- 1 tsp. garam masala
- 1 1/2 tsp. yellow mustard seeds
- Small handful of curry leaves (fresh or dried)
- 1 1/2 cups dried yellow split peas, soaked overnight or for 6-8 hours in water with a little lemon juice.
- 3 cups vegetable or chicken stock/broth
- 1x 400g tin of tomatoes, diced
- 1x 400g tin of coconut cream/milk
Method
- In a large pot on medium heat, melt the butter, oil or ghee.
- Drain and rinse the split peas and put to one side.
- Add the onion to the pan and cook until soft and transparent.
- Add garlic, ginger, chilli and stir well.
- Add all the spices and cook for 2-3 mins. Stir occasionally.
- Add the tin of tomatoes and cook for a further 2-3 mins.
- Add the tin of coconut cream, broth and split peas. Stir well.
- Cook for 40-50 minutes on low-med heat until the split peas are soft. You may need to add more broth if it starts to look dry.
- Serve with steamed rice and lots of fresh coriander.
