Anti Inflammatory Golden Coconut Curry Yellow Split Pea Dal
This deeply fragrant dal is the kind of bowl that warms you from the inside out — rich, golden, and layered with spice in the best possible way. Yellow split peas simmer until they're completely tender and creamy, then get folded into a sauce built from full-fat coconut milk, fire-roasted tomatoes, and a bloom of turmeric, cumin, coriander, and fresh ginger. That lineup isn't just delicious — turmeric and ginger are two of the most well-studied ingredients when it comes to supporting a low-inflammation lifestyle, and here they're used generously rather than as an afterthought. Coconut oil carries the aromatics beautifully, and a squeeze of fresh lemon juice at the end brightens everything up without dulling the depth of the spices. The whole pot comes together in under an hour and makes four satisfying servings, so it's genuinely practical for a weeknight dinner or a batch-cook Sunday. Finish it with a handful of fresh cilantro and a drizzle of olive oil if you have them — both add a little extra something that takes it from great to really special.
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Learn more →Ingredients
4 servings
- 1 cup yellow split peas
- 3 cups water
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp curry powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Place the rinsed yellow split peas and 3 cups of water in a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce to a steady simmer and cook, uncovered, for 25–30 minutes, until the peas are completely tender and beginning to break down. Skim any foam that rises in the first few minutes. Drain off any excess water and set the peas aside.
- 2
Wipe out the pot and return it to medium heat. Add the coconut oil and let it melt. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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