Nickel Allergy Friendly Golden Coconut Curry Yellow Split Pea Dal
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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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