Yellow Split Pea Dahl

Yellow Split pea dahl
It’s possible to kick start the immune system with herbal and nutrient supplements, but you can also do it with amazingly potent and powerful anti-microbial, anti-viral, and anti-fungal spiced cooking. This vegan yellow split pea dahl is absolutely the perfect example of this. Indian spices are easy to use and are so crazy healthful. With the mix of curry spices and potent fresh ginger, this spicy dahl is a dish that we love to eat and even serve at family celebrations. It’s a one-pot, amazingly easy, healing and hearty meal that makes for great leftovers and even freezes well.

Health Benefits of This Yellow Split Pea Dahl Include:

  • Curry Powder: There are a collection of spices in curry powder, including ginger, fennel, cumin and coriander, but the star of the curry powder show is turmeric. This bright orange root is highly anti-inflammatory and rich in antioxidants, as well as high in anti-microbial and anti-bacterial compounds. And it will give your curry that gorgeous yellow colour.
  • Fresh Ginger: Ginger is another anti-inflammatory root that’s great for digestion, nausea and for relieving cold symptoms. It really gives an extra spicy zing to this dahl.
  • Split Peas: These little dried beans are rich in protein, which is super important for healing, energy and repair. If you have a tough time with beans and legumes, here’s some advice to help you eat more beans and fart less.
  • Onions: Onions are an incredible, inexpensive superfood. They’re rich in a compound called quercetin – a phytochemical that helps reduce the symptoms of seasonal allergies.
  • Coconut Oil: This is one of my absolute favourite fats. Coconut oil is composed of easily digestible medium-chain fats that aid with weight loss, immunity, skin + hair care, wound healing, digestion and brain health.
Get a big pot and make this split pea dahl. Let the immune support begin! Print
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Yellow Split Pea Dahl

  • Author: Meghan Telpner
  • Total Time: 1 hour
  • Yield: 4-6 1x


A warm and hearty anti-inflammatory meal.


  • 2 tsp black mustard seeds
  • 2 Tbsp coconut oil
  • 1 onion, chopped
  • 1 Tbsp curry powder
  • Pinch or two of chili flakes or cayenne
  • 2 Tbs fresh ginger, grated
  • 2 cups yellow split peas, soaked for 68 hours and rinsed thoroughly
  • 6 cups of water
  • Sea salt to taste
  • 1/21 cup green peas (fresh or frozen)
  • Cilantro, as optional garnish


  1. Heat large pot over medium heat and add mustard seeds and toast until they begin to pop.
  2. Add in oil and onion and saute until oil becomes translucent (about 8 mins).
  3. Add in curry powder, chili/cayenne, and fresh ginger.
  4. Saute for another minute or two.
  5. Add in the split peas and water.
  6. Cover and bring to a boil then reduce heat and summer for about 45 mins (until peas are soft and creamy).
  7. Add salt and season to taste. Stir in the green peas.
  8. Remove from heat and serve over greens or your fave grain.
  • Prep Time: 15 mins
  • Cook Time: 45 mins

What goes great with this dish?

  • You might want to consider adding veggies near the end of the cooking to hearty this up.
  • Enjoy over a bed of chopped kale. The heat from the dahl will lightly wilt the kale.
  • Try it with grain-free almond bread,  chickpea bread or corn bread.
Image: iStock/Anna Pustynnikova


  1. This looks amazing–like so many other recipes in your cookbook that I got recently :) One tip re: Turmeric: don’t wear white! My partner got a splash on him last week and it’s a big job to get it out.

  2. I am reading your recipe and I will be soaking the beans tonight . Your recipe lists ½ – 1 cup green peas (fresh or frozen) on the ingredient list but they are not mentioned in the instructions. When do you add the green peas?

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