This yellow split pea dhal is the perfect warming autumnal recipe. It's hearty, packed full of vegetables, and best of all, it's vegan! If you've never cooked with yellow split peas before, don't worry. I'll walk you through everything you need to know to make this delicious soup. Let's get started!
Why Use Yellow Split Peas?
Yellow split peas are a type of legume that is frequently used in Indian cuisine. They have a mild flavor and a soft, creamy texture. When cooked, they break down and thicken soups and stews, making them the perfect ingredient for dhal. Not to mention, they're packed full of protein and fiber, making them a healthy choice as well.
Do You Use Coconut Milk?
No, I do not add coconut milk to my yellow split pea dhal. While some recipes do call for it, I find that it makes the soup too rich and thick. If you'd like to lighten things up a bit, feel free to add some unsweetened almond milk or vegetable broth instead.
What If I Can't Find Curry Leaves?
If you can't find curry leaves, don't worry! Just leave them out of the recipe. The soup will still be delicious.
What's the Difference Between Yellow Split Lentils and Red Lentils?
While both yellow split lentils and red lentils are types of legumes, they are not the same thing. Red lentils are smaller and cook more quickly than yellow split lentils. They also have a sweeter flavor. For this recipe, you'll want to use yellow split lentils so that the soup has time to develop its flavor and so that the texture is creamy and thick.
Do They Have Good Health Benefits?
Yes! As I mentioned before, yellow split peas are packed full of protein and fiber. They're also low in fat and calories but high in vitamins and minerals like iron and potassium. So go ahead and enjoy another bowl!
Ingredients:
2 tablespoon coconut oil
1 onion, diced
3 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon cumin seeds
1/2tsp garam masala
1/2 teaspoon ground turmeric
1 cup dried yellow split peas, rinsed and drained
2 cups water
2 chopped tomatoes,
1 sprig curry leaves (optional)
1 chilli, chopped
1 tbsp tomato purée
100g spinach leaves
Firstly soak your yellow lentils in cold running water until the water runs clear. This is to get rid of any impurities.
Place the lentils in a deep saucepan on a medium heat, covered with water.bring to the boil and a simmer slowly for around 40 minutes.
During this time, add in the turmeric, salt and garam masala while its cooking for flavour. Stir well.
While the dhal is cooking, get another saucepan on the hob and melt the coconut oil.
Add in the cumin seeds for 30 seconds until aromatic before adding in the diced onions.
Let this cook until translucent then add in the tomatoes, garlic, ginger, chilli, curry leaves if using. Let this cook together with the onions.
Stir int he tomato purée and cook for a further 5 minutes, add a splash of water if needed.
Once the dhal is cooked tip in the onion mixture and top with spinach leaves. The leaves will wilt and cook with the residual heat. Check for seasoning and serve.
Dish up with rice, rotis, naans or even with sautéed cabbage.
This hearty vegan soup is the perfect meal for a cool autumn evening. Packed full of healthy vegetables and yellow split peas, it will fill you up without weighing you down. And best of all, it's easy to make! Just follow the steps above and enjoy a bowl of steaming hot dhal tonight.
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