Green Split Pea Dal

This creamy green split pea dal is simmered with spinach, coconut, cumin, and brown mustard seeds and makes for an ultra-cozy (and dairy-free) protein. Warm to enjoy it like a stew, or pour it over anything, an extra protein, veggies, or your favorite grains. For extra creaminess, add some yogurt (Greek, non-fat, dairy-free, it’s your choice) on top!

3/4 cup green split peas
½ tbsp coconut oil
1 small onion
finely chopped
1 fat garlic clove, crushed
½ tsp brown mustard seeds
¼ tsp cumin
1 ½ tsp mild curry powder

1 can coconut milk
1/3 cup unsalted cashew nuts, chopped
1 low salt vegetable stock cube
1/2 cup frozen chopped spinach



Soak the yellow split peas in a bowl of water for 20 mins. Rinse thoroughly in a few changes of water.
Heat the oil in a large heavy-based saucepan. Cook the onion for 5-10 mins, stirring from time to time until softened and starting to caramelize. Add the garlic and spices and cook for a further 1-2 mins allowing the aromas to release.
Pulse the cashews in a food processor into fine pieces – make sure you do this well so that there is no risk of choking. Add the split peas and cashews to the pan, then pour in enough coconut milk to cover it. Crumble in the veg stock cube. Bring to the boil, then simmer for 1hr or until the split peas are tender, stirring from time to time. If they start to look a little dry, add in more coconut milk as needed during the cooking. Stir through the frozen chopped spinach and once the dal is hot throughout, serve or let cool and store in refrigerator.

Source: Good Food