This flavorful and warming Afghan-inspired split pea dal is made with creamy yellow split peas simmered with ginger and spices. A comforting vegan meal that's easy enough for a weeknight!
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground turmeric
- 1 ½ cups dried yellow split peas
- 4 cups vegetable broth
- 6 whole cloves
- 1 cinnamon stick (2 inches)
- 1 tablespoon lemon juice
- 1 teaspoon sambal oelek, or to taste
- Salt and pepper, to taste
- Fresh cilantro leaves, for topping
- Cooked basmati rice, for serving
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Heat the olive oil over medium heat in large pot. When the oil is hot, add the onion.
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Sweat the until soft and translucent, about five minutes, stirring frequently.
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Stir in the garlic, ginger, cumin and turmeric. Sauté everything for about 1 minute, until very fragrant, stirring constantly to prevent anything from burning.
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Stir in the peas, broth, cinnamon stick and cloves. Raise the heat and bring the broth to a boil.
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Lower the heat, cover and allow the dal to simmer for about one hour (Note 1), stirring occasionally. Add hot water to the pot as the liquid dries up. (Note 2)
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Remove the pot from heat and stir in the lemon juice, sambal oelek, salt and pepper to taste.
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Ladle into bowls and serve with rice and a sprinkle of fresh cilantro.
- It can take up to an hour and a half for the peas to totally soften up, depending on a number of factors such as how old they are, how much water is in the pot, and how soft you like them. Be patient!
- Make sure the lentils are just covered with water at all times. I like to fill a kettle with a quart of water and keep it hot so I've always got hot water nearby when needed.
- This recipe makes about 3 cups of dal.