Red Meat Allergy Friendly Thai-Inspired Ginger-Lime Yellow Split Pea Dal
Total time1 hr
Prep time15 min
Cook time45 min
4.7(13)
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Learn more →Ingredients
4 servings
- 1 cup yellow split peas, rinsed and drained
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 stalk lemongrass, outer layers removed, tender inner stalk minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 1 cup water
- 2 tbsp fish sauce
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp honey
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 2 scallions, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, ginger, and lemongrass and cook, stirring constantly, until fragrant, about 1–2 minutes — watch closely so the garlic does not brown.
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