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Bowl of yellow split pea dal with stewed tomatoes and black mustard seeds sits on a large leaf-shaped platter with several homemade flatbreads.

Minnie's Yellow Split Pea Dal

Yellow split peas full of warming spices and seasonal veggies, perfect with flatbread or rice.
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Cook Time 1 hour 15 minutes
Course Main Course
Cuisine Wheel of Time
Servings 6

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.

Notes

Canned tomatoes should be done in the second pan to cook out some of the canned taste before stirring them into the peas.  It seems like they would be okay just poured into the peas, but the flavor is much better with the extra step.
If you double the recipe, it will fill up a 5-quart pot.
Tried this recipe?Let us know how it was!