Yellow Split Pea & Cauliflower Dal
This is easy-to-make dal is flavorsome, filling, and tastes super authentic! Serve over any whole grains or a bed of greens for a nutritious, fueling meal!
1 hr 15 min | 5-6 servings
Ingredients
1 1/2 cups uncooked yellow split peas
Optional: 1 head cauliflower - cut into small florets
1 medium onion - finely chopped
6 cloves garlic - minced
1 thumb sized piece ginger - minced
1 pinky sized piece turmeric - minced
1 large tomato - chopped
2 tbsp dal seasoning
2 tbsp olive oil or coconut oil
1/2 cup coconut milk
3 cups water
1 bag fresh spinach or 1 bunch kale - ribs removed and coarsely chopped
1 avocado
1 cup unsweetened non-dairy yogurt
Optional: 1 1/2 cups uncooked whole grains of choice
1 tsp curry powder
Salt & pepper to taste
Preparation
1. If using cauliflower, preheat your oven to 400 F. Line a baking dish with parchment paper and toss in your cauliflower with a drizzle of your preferred cooking oil, salt & pepper, and a pinch of dal seasoning. Bake for 20-30 min or until the cauliflower is cooked through. Set aside.
2. Put a large pot on medium heat and add your preferred cooking oil. Once hot, add the onion, garlic, ginger, and turmeric as well as a pinch of salt. Saute for 5-7 min or until it is aromatic and caramelized. Add in the tomato and dal seasoning. Lower the heat to medium low and cook for an additional 2-3 min.
2. Add the split peas, coconut milk, and water and turn heat back to medium. Cook for approximately 45 min or until the peas are fully cooked through - constantly checking and adding water if need be. The dal should be slightly thick and creamy and the split peas should be creamy but still hold their shape slightly. Add in the cooked cauliflower and your greens and cook for another 5 min. Adjust for seasoning.
3. If serving with whole grains, cook according to directions. Set aside.
4. Serve the dal warm over preferred sides with sliced avocado, a dollop of yogurt, and cilantro leaves.
5. Store in the fridge for up to 5 days!
