Minnie’s Yellow Split Pea Dal
Greetings food adventurers! Today we visit the colorful wagons of the Tuatha’an, the Traveling People, as they cross the Caralain Plains. Although we do not know the song they seek, they welcome all at their fires for a meal and conversation. Wrap up in some warm woven blankets and have a seat. Today we are treated with a comforting yellow split pea dal, and there is enough for everyone.
This is a very versatile recipe. All the vegetables are optional and can be changed out depending on what is available. You can use vegetable broth to make the dish vegetarian / vegan (which the Tuatha’an do, but personally I prefer chicken broth). To make enough for a crowd, just double the recipe and cook the peas in a 5-quart Dutch Oven pot.
(In Amazon Prime’s Wheel of Time show, this dish is shown in Season 1 Episode 3 when Egwene and Perrin sit down for a much-needed meal with Ila, Raen, and Aram. Today is a great day for a re-watch!)
This recipe is based on one from my grandmother using her spice blend and is very dear to my heart, so I am especially happy to share it with all of you. She doubled or tripled the cayenne pepper so if you like your dal super spicy that’s the way to do it. In another turning of the wheel, she would absolutely be walking or riding with the Traveling People, cooking, playing music, and welcoming travelers like ourselves. It brings my heart joy to imagine her there.
Minnie’s Yellow Split Pea Dal
Ingredients
- ½ lb (a little over 1 cup) dried yellow split peas soaked in cold water for 1 hour and sorted to remove any rocks
- 3 ½ cups chicken broth or vegetable broth DIVIDED
- 1 Tbsp fresh or frozen ginger peeled and sliced very thinly or chopped
- ½ tsp turmeric
- 1 medium zucchini grated or cut into bite-size pieces*
- 1 medium carrot chopped*
- Salt to taste
- 1 Tbsp oil
- 2 tsp whole black mustard seeds
- 1 medium white or yellow onion diced*
- 3 garlic cloves minced*
- ½ tsp ground coriander
- ½ tsp curry powder
- ½ tsp ground cayenne (reduce to 1/4 tsp if you don't want a kick to it)
- 1-2 large tomatoes seeded and coarsely chopped, OR 1-2 whole frozen tomatoes, OR a 15-oz can of diced tomatoes (drained or not, up to you)*
- Large handful fresh or frozen kale, spinach, or other dark leafy greens chopped and large stems removed*
- Basmati rice and/or flatbread (optional, for serving)
- Fresh chopped cilantro (optional for serving)
Instructions
- Start the rice and/or flatbread so it is ready at serving time.
- In a large saucepan or Dutch oven, combine the yellow peas with 3 cups of the chicken stock, ginger, and turmeric and bring to a boil.
- COVER partially and cook over medium heat, stirring occasionally, until the peas are just tender, about 40 minutes. (older lentils will take longer)
- Add the remaining cup of broth and the zucchini and bring to a simmer. If using frozen tomatoes, add them here so they have time to fully thaw (don’t add canned tomatoes yet!).
- Season with salt, cover and cook over medium-low heat, stirring occasionally, until the zucchini is tender, 20 to 30 minutes.
- MEANWHILE, in a medium skillet, heat the oil until shimmering. Add mustard seeds and cook for one minute.
- Add the onion and cook for about 7 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 1 minute.
- Add the coriander, curry powder, and cayenne pepper. Cook until fragrant, about 1 minute.
- Add fresh or canned tomatoes and kale (or other greens) and cook, stirring, until softened, about 7 minutes.
- Stir the tomato mixture into the peas and simmer for 5 minutes.
- Serve with Basmati Rice and/or freshly made flatbread.
