Friday, August 19, 2011

Out of this world Yellow Spit Pea Dahl

I made this delicious dahl out of yellow split peas (which I scored for .$79 a pound!).

Now, I know this has a lot of ingredients, but if you don't have all of the various spices then please use 3 tablespoons of curry powder and a pinch of cinnamon.  I used whole seeds in this recipe, but you don't have to if the texture bothers you. They will get stuck in your teeth a bit, but flossing is a good thing, right?  The cumin seeds don't and really add a special flavor POP, but if you only have ground cumin that's OK.  It will still be delicious.

You will notice the inclusion of chili powder, yellow mustard and white vinegar. I use what I have on hand to create certain flavors, but you can certainly add lime juice. I would have used lime juice in the past for sure and it's super yummy!  I topped my bowl with toasted coconut.

Notice, I use the cilantro STEMS here?  They add that amazing cilatnro flavor and the texture of the stems pops in your mouth. *plus you save the rest for a pretty garnish and use in other dishes!*.

I used my pressure cooker. You can cook it on the stove, but don't add the Tony's or Salt until the beans are cooked. I think you will need to cook this for at least an hour to get it good and creamy.

Curried Yellow Split Pea Soup

  • 2 tablespoons coconut oil
  • 1 teaspoon black mustard seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 6 cardamom pods
  • 1 teaspoon fennel seeds
  • 1/8  teaspoon ground cloves
  • ¼ teaspoon cinnamon
  • 2 teaspoons chili powder
  • Cayenne to taste (I like it spicy so I added 1 tablespoon, that will probably be too much for most people)
  • 1 large onion, diced
  • 8 cloves garlic, minced
  • 3 tablespoons chopped fresh ginger
  • 1 tablespoon Tony’s Creole seasoning
  • 1 pound dried yellow split peas
  • 8 cups water
  • Stems from 1 bunch of cilantro (around ½ cup chopped)
  • 2 tablespoons yellow mustard
  • 3 tablespoons vinegar
  • Soy sauce and black pepper to taste
  1. Over medium high heat add the coconut oil and the spices. Wait til the seeds start to pop then add the onions, garlic, ginger and Tony's (or salt)
  2. Turn heat to medium and saute the veggie/spice mixture for 5 minutes
  3. Add split peas and water
  4. Lock pressure cooker lid, turn to high heat and bring to high pressure for 3 minutes.
  5. Turn off heat, let the pressure come down naturally
  6. Stir in rest of ingredients. 
  7. Taste and adjust seasonings
  8. Drool all over your bowl and try to stop eating before you get too stuffed!


  1. now, you know if YOU call something 'Out of This World' I'm totally going to try it! ;) Can't wait!

  2. How long do you think it would it take without a pressure cooker?

  3. DGMGV... It's really good!... although sometimes I wonder if things taste so good because you need some of the nutrients in them?

    LRose.. cook for around an hour, but don't add the salt/tony's to the beans til they are done cooking

  4. Looks so good! I love split peas!

  5. I'm in Heaven!!! I just made this with a few subs that were in the pantry (red lentils) and added a can of light coconut milk as part of the liquid. YUMMMMMY!!!! I'm eating it now with a little fresh mango on the side AHHHHH! Thanks for another great one Mel!

  6. Anonymous4:52 PM

    the cilantro stems are a great addition, I have steeped them in sauces and infused them in oil before but never chopped them and added them directly to a dish. I will have to try this with some of the chana dal I have squireled away in my cupboard.