clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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