This flavorful and warming Afghan-inspired split pea dal is made with creamy yellow split peas simmered in ginger and toasty spices. Heat the olive oil over medium heat in large saucepan. When the oil is hot, add the onion and sauté until soft and translucent, about five minutes.
Add the turmeric, cumin, cloves, cinnamon, salt, black pepper, and dried red chili flakes. Stir into the onion mixture. Next, add the vegetable broth and tomato paste. Stir the mixture until the tomato paste is well incorporated. Lastly, stir in the yellow split peas.
With the blend of spices, creaminess of the coconut milk and wholesome brown rice, this Yellow Split Pea Dahl dish is the perfect way to warm you up from inside. Nourishing, easy to digest and flavorsome, it’s most certainly a great option for these chilly days we’ve been having. Save Trees. Print Less.
Instead of yellow split peas, try red lentils, fava beans or ready cooked chickpeas instead altering the cooking time accordingly. (If using chickpeas, make sure you drain the excess water off once the peas have been cooked with the cinnamon, ginger, chilli and turmeric.)