I’ve been having this delicious Dahl for a while now so I think it’s time to share this recipe.
To be honest though, I’ve never been a fan of Dahl or lentils for that matter but after caving into my partner’s love to Indian food, I decided to try this Dahl with a twist. And I’m really glad I did.
Dahl is a staple in Indian cuisine and I added my own little twist to this classic to give it some extra creaminess.
I love this recipe even more so because of how easy it is to make it. In under 1 hour I can prep the Dahl, rice and this delicious naan bread recipe I found which makes life so much better (and yummier).
Plus I can store the leftovers or even freeze it on my silicone pouches from Sustomi which can store up to 1.5l so there’s plenty of space to freeze it safely.
Yellow Split Pea Dahl
In the grand scheme of things, making this Dahl will not change your life but I’m sure it will make it easier to make a curry from scratch. Specially since it only takes about 5 minutes to get started.
The good thing about that, is that it leaves you with plenty of time to do other things while your curry is happily cooking away. I made the rice and some yum naan bread, but you do you.
I also really love how all the flavours of the spices come together to create something incredibly aromatic but not spicy, if that’s not your thing.
Another great tip is to make some extra and freeze the leftovers so you can eat it later. Freezing meals is also a great way to reduce your waste and have fresher leftovers if you’re not gonna eat everything in a couple of days.
Hence why I’m loving the silicone pouches from Sustomi. I love the fact that these are freeze proof and easier to store than glass (since you don’t have to worry about them breaking in your freezer). Plus they are flexible and take up less space than a glass or plastic container would, like it’s the case for my tiny freezer.
Yes to making food prep and storage easier than ever!
Nevertheless, let’s get started on our Dahl?
- 1 onion
- 3 cloves of garlic
- 3 cups of Yellow Split Pea
- 5 cups of water (or vegetable stock)
- 1 can of coconut cream
- ½ tsp of turmeric, paprika, coriander powder, cumin seed powder, Keen's curry powder each
- Salt to taste
- Chop garlic and onion and sauté on a deep high pot.
- Add the peas and all the spices and mix well.
- Top with stock or water. Let it simmer.
- Once the peas are soft but not overcooked, add the coconut cream and cook for another 5-10 minutes.
- Remove from heat and serve with rice and naan bread (optional).
Let me know if you try this and tag me on Insta so I can see all your creations!
Peace and love.