Yellow Split Pea Dal
Well, we have been very busy lately. Hence the two-week gap in posting to the blog. Tom has been working for months now round the clock on a research paper entitled "Nutritional Deficiencies in Celiac Disease, is Supplementation Necessary?" He is just about done with it, and I am looking forward to reading it! I will let you know when it is published and provide a link to it.
Here on the home front we have been dealing with the infamous Chicken Pox running through all of four of our children. My seven year old got it first two weeks ago, and now my four year old and one of my twin boys has it. The other twin has yet to get it, but I imagine we are just around the corner from it. Better to just get it all done at once I guess! Did you know that Olive Leaf extract helps with chicken pox? I give it to the girls in a capsule and we also break open the capsules and make a paste with water and coconut oil to spread on their skin. It helps to stop the virus from replicating. Just thought I would share this little piece of invaluable information.
On to food now...
The other night I was craving some sort of spicy red lentil dal, but when I went into the pantry to get out the lentils I realized we were out. I had a container of yellow split peas so I thought I would try those out. I just dumped everything into the pot without measuring and out came a fabulous, comforting, spicy dal (Indian stew) that we served over quinoa. So tonight I set off to recreate my "masterpiece" by measuring everything as I added it to the pot. We served it tonight over cooked quinoa again with Roasted Cauliflower on the side. My 15 month old twins love roasted cauliflower!
Gingered Yellow Split Pea Dal
Serve this easy-to-make gingered split pea stew over cooked brown rice or quinoa along with a dollop of coconut yogurt on top. Use either the stovetop or Instant Pot directions below, however, my preference is the Instant Pot—it makes the split peas extra creamy! For added spice, consider adding in two teaspoons of curry powder and a few pinches of red chili flakes (add these when you add the coriander and turmeric powder).
Stovetop Directions:
- Heat a 4 to 6-quart pot over medium heat. Add the oil. Once the oil is shimmering, add the cumin seeds and mustard seeds and sauté until they are becoming fragrant.
- Quickly add the onion and sauté until onion is very soft and beginning to change color, about 5 to 10 minutes.
- Then add the fresh ginger, garlic, coriander, and turmeric. Continue to sauté for another minute or so.
- Then add the split peas and water. Bring to a boil, cover, then reduce heat and simmer for about 45 minutes or until peas are soft and creamy.
- Wait to add the salt until the split peas are fully cooked.
- Then add the salt and frozen peas. Continue to cook for a few more minutes or until the frozen peas are cooked.
- Remove from heat, stir in chopped cilantro and lemon juice. Add extra water for a thinner dal if desired. Serve.
Instant Pot Directions:
- Set the Instant Pot to the SAUTÉ setting. When it reads HOT, add the oil. Once the oil is shimmering, add the cumin seeds and mustard seeds and sauté until they are becoming fragrant.
- Quickly add the onion and sauté until onion is very soft and beginning to change color, about 5 to 10 minutes.
- Then add the fresh ginger, garlic, coriander, and turmeric. Continue to sauté for another minute or so.
- Then add the split peas and ONLY 6 cups of the water. Press CANCEL.
- Set the valve to the SEALING position and set to MANUAL for 10 minutes on HIGH pressure.
- When it is done, let the pressure come done naturally for 10 to 15 minutes. Then move the valve to the VENTING position to release the remaining pressure.
- Then add the salt and optional frozen peas. Continue to cook for a few more minutes or until the frozen peas are cooked.
- Remove from heat, stir in chopped cilantro and lemon juice. Add extra water for a thinner dal if desired. Serve.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Hi! This has been a family favorite here for years but in coming on tonight to refresh my memory of the recipe it looks like it's changed or been updated? I almost have the old recipe committed to memory but not quite! Any chance you have the old one saved and care to share it so I can write it down for the future?
Hi Clover, I think I may have taken the updated recipe from my book when I reshot the photo. I do think the recipe works better with a few more cups of water. Here is the older version (original):
Yellow Split Pea Dal
2 teaspoons black or brown mustard seeds
a few tablespoons olive oil, coconut oil, or ghee
1 medium onion, chopped
1 tablespoon curry powder
few pinches crushed red chili flakes
2 teaspoons grated fresh ginger
2 cups yellow split peas, rinsed well and drained
6 cups water
1 to 2 tablespoons tomato paste
sea salt and freshly ground black pepper to taste
1/2 to 1 cup frozen peas
chopped cilantro, for garnish
Thank you so much! I actually started making it in the Instant Pot years ago (it was one of the first recipes I converted myself as the stove top version always too a long time) and so I had already changed up the water amount. It was just a bit of a shock to see different ingredients than I remembered when I went to my bookmarks tonight. I really appreciate you replying with the original... I'll have to try the updated version one of these days too!
Hi, I am covering the pot, and keeping at a low bubble, because i had the same question...I didn't soak the yellow split peas, but rinsed them 3 times...I have the pot covered, but with just a little tiny opening so that no boil overs or bottom sticking happens, but am keeping my eye on it...stirring every now and then...
I made this recipe tonight and loved it! However, it took WAY longer to cook than 45 minutes to soften the peas. Were you supposed to soak beforehand? I didn't think you had to soak lentils and split peas? It took about an hour and a half for the peas to get tender and creamy.
I followed the recipe exactly as stated, so I'm not sure what went wrong - were we supposed to cover the pot? It just said simmer...
Thanks!
In case you are looking for truRoots Quinoa and this is not available at your local Costco, you can buy it online at the company's webstore, www.truroots.com.
Yum... I really love dishes like this one! And I didn't know that olive leaf extract helps with chicken pox but I am going to definitely note that for when my daughter's gets chicken pox someday.
I tagged you in a meme and gave you an award, hope you don't mind :)
http://www.lifeglutenfree.com/mama_baby_gluten_free/2009/04/seven-things-i-love.html
Boy, lots of good stuff in this post (not the chicken pox, of course)! Can't wait to read Tom's article. It sounds fabulous. There are SO many doctors who give a patient a celiac diagnosis and send them on their way without any help on the diet OR nutritional supplements. In fact, many even say they are not necessary. Such shameful behavior IMO and poor care for one's patients.
Dal is good and I love split peas!
Olive leaf extract ... good news to pass on to others.
Congrats on the great buy on quinoa from Costco. I have yet to step into one, but my GF friends keep enouraging me by info like this. :-)
Hugs to you and the kiddos! ... I had chicken pox as a child so I feel comfortable doing that. ;-)
Last, anyone who gets your book will be very lucky. I love it for all the basic cooking and food info as well as the recipes!
Thanks, Ali,
Shirley
I can't wait to read Tom's research paper. I bet he is finding there are a few such deficiencies. I've had a Vitamin D deficiency and a few others that have been helped with compounded vitamins. I'm guessing he's found some patterns. Where will his study be published?
Sorry to hear that Chicken Pox is hitting the family. I hope it runs it's course soon.
Ali,
My sympathies are with you regarding the chicken pox. My kids all had them at once too. Oh well, you might as well get over it in one shot (although it does drag out week after week). Wish I would have known about the olive leaf extract! Interesting and it makes sense, especially mixed with coconut oil.
I did my thesis paper Celiac Disease as well. Ugh, I remember those days. Although I didn't have thesis papers AND chicken pox going on at once. Thank goodness.
:-)
Now, on to the food. This split pea dal sound wonderful. I make chana dal with garam masala regularly. I love those types of dishes.
Hang in there!
Melissa
Meghan - Hope enjoyed your dal tonight! I checked out your blog - looks great! Hurray for green smoothies!
Coconutgal - You know, I don't believe that canned beans have been soaked. I would have to call one of the companies to find out. But yes, after you rinse and drain them you can eat them straight from the can without boiling. Eden is a good brand.
Tiff- yes my children eat this - my boys each had 2 bowls and the girls each had one big bowl! If you introduce these flavors early then their taste buds become accustomed to it and it. The first 3 years are the most important years for introducing new flavors, after that it becomes more difficult, but not impossible, to offer new foods. Hope that helps!
Pavlina - Glad to hear you all enjoy the red lentil dal so much! I bet you will love this one too!
David D. - I think green split peas could work, though you may get an interesting color from the green peas and yellow in the curry mixing. I would give it a try though!
yogamama - Wow, it sounds like you sure know your dals! I'd like to come to your house for dinner! Glad to hear your children love this food too!
Thanks for your comments! -Ali :)
Just a quick note to let you know if you receive these posts by email:
I forgot to add the tomato paste to the recipe when I typed it up! I just updated the blog and added it to the recipe (1 to 2 tablespoons) - this is a key ingredient that balances the flavors. Of course if you have a nightshade intolerance it will still be great without it.
I see you sure know how to use your spices in more of the traditional sense. The ginger, curry, and onions are slowly sauteed in oil to bring out their true flavors.
Dhal and rice are staple foods in my home! I make many versions of dhal. Chana dhal, Matar Dhal (like you did here), Mung Dhal, and Masala Dhal.
Another great thing about these Indaian Stews is that they freeze very well! I will make a big batch of dhal and rice on Sundays and freeze portion sizes in small containers.
I have young children too and they love all of my dhal recipes. Maybe it is because I at a LOT of Indian meals when I was pregant! :-)
We make your red lentil soup frequently too. It is great that another commenter noted this too. I will try this one with the split peas. Do you think green split peas would work? I don't have any yellow peas on hand. Thanks for all of your great vegan recipes, keep them coming!
Ali, this sounds like the recipe for Red dal soup in your book. I have to give it a try with the yellow pea!
EVERYONE loves the Red dal soup, it's our favorite recipe. Pretty much in our refrigerator all the time. It's a default food if there is nothing else to eat...lol.
I know you probably won't like to hear this, but we love it with GF Hamplare's hot dogs!
Thanks for your blog, I love getting it in my email box!
I am a big fan of just about anything curried and this dal looks so easy to make.
Here is my question to you, I have young kids also and I don't think they would ever touch something like this. How on earth do you get your kids to eat this, or do you make them a different meal???
Thanks, Tiff
I love when "throw together pots" turn out delicious!! This sounds very tasty and comforting. I am sorry to hear about your children getting chicken pox. I suppose it is best they all get it out of the way and then you don't have to deal with it again! I hope they recover soon.
I have another question about beans! So with canned beans, they are obviously soaked already, so if you rinse and drain them can you eat them straight from the can or do they need to be boiled in water first?
Thanks for the tip on Costco, I will be checking that out for sure!
Hoping the kiddos get better soon!
I love when a don't know what to make for dinner and an amazingly delicious recipe gets posted, and I have all the ingredients. Going to throw my yellow lentils into a bowl to soak for the day. And amazing tip on the olive leaf extract. That is totally invaluable information.
I have come to your blog only recently but have really enjoyed everything you are sharing. I too am a nutritionist- working up in Toronto.