Indian Recipes Using Yellow Split Peas

Quick to prepare and full of flavour, this Easy Yellow Split Pea and Spinach Dhal is a delicious, healthy, meat-free curry – equally at home served on its own with brown rice, as a nutritious midweek meal, or as part of a larger Indian themed meal at the weekend. 100% plant-based, this recipe is great for vegans, vegetarians and anyone looking to eat less meat but still enjoy great tasting food… Oh and it’s gluten free too!

This easy split pea dhal recipe first came about because I had half a packet of yellow split peas lurking at the back of my cupboard! I actually can’t for the life of me remember what I used the rest of the yellow split peas for… no doubt some experimental recipe that didn’t quite work out (and hence why have no record of it – only the good ones get written up in my recipe development notebook!)

So anyway, I had been eyeing up this half packet of yellow split peas for a couple of months and it had got to the stage where they were starting to annoy me! I ummed and aaahed for a while over what to do with them… and eventually decided that they would be just perfect in a dhal.

Crunchy Split Pea Snack (whole30)

I normally make dhal with red lentils… but I was pretty sure yellow split peas would taste just as good given the dhal treatment (actually I have come to much prefer this split pea version!).

As with all my curry recipes, I did a little bit of research first to find out what sort of spices are typically found in a yellow split pea dhal – and then fiddled about to get maximum taste for minimum effort (because I don’t have time to faff about with 10 different spices prepared in 3 different ways – I’m interested in taste not authenticity!).

I’m really pleased with the result. The combination of a touch of dried chilli flakes, cumin, turmeric, clove and cinnamon compliments the yellow split peas wonderfully and results in a delicately spiced dhal with real depth of flavour – but with very little effort. Just 10-15 minutes hands on time at the start and then you can leave the dhal to do its thing for the next 45 minutes!

Lisa's Vegetarian Kitchen: Indian Style Yellow Split Pea Curry (matar Dal)

My final touch was to stir in a large bagful of spinach just before serving. Spinach compliments the flavours and textures in this curry brilliantly, as well as adding extra nutrition. But if you are not a spinach fan, by all means leave it out.

This easy split pea dhal is packed full of goodness. For starters it includes 5 different vegetables: garlic, onions, tomatoes, spinach and the split peas themselves (yep, legumes such as split peas count as one of your 5 a day!). Obviously the onion, garlic and tomatoes are in small quantities – so don’t count towards your 5 a day, but they are still packed with goodness.

Split peas themselves are also very healthy – high in protein and low in fat (in fact this whole recipe is very low in fat – using just 1 tablespoon of olive oil to fry the onions and spices right at the start), as well as having significant levels of protein, iron, zinc, and phosphorus. They are a great source of plant-based protein making this a great recipe for vegans and vegetarians (and anyone trying to reduce their meat consumption).

Instant Pot Maseladar Chana Dal Tadka

And then this recipe also features lots of spices, such as cinnamon, ginger and turmeric – which are well known to have all sorts of health benefits!

My favourite way to serve this dhal is with a small portion of brown rice and a big portion of Cumin Roasted Cauliflower and Butternut Squash.

The veggies are simply roasted in the oven with a little salt, olive oil and cumin – all of which can be done while the dhal is having it’s 45-minute simmer. So simple – but utterly delicious – absolutely my favourite way to do cauliflower and butternut squash!

Yellow Split Pea Purée With Buttered Onions And Caper Salsa

Of course you can also serve this Easy Yellow Split Pea and Spinach Dhal with white rice, naans, chapattis etc. And/or serve this dhal as part of a bigger Indian-themes feast with other curries, poppadums, pickles, chutneys, raita etc.

My beer-loving hubby would argue that beer is the only right and proper thing to serve with this dhal and suggests a refreshing ale that’s not too hoppy – such as a light IPA. His recommendation is Shipyard American IPA.

However, if you are more like me and prefer wine, I suggest a light aromatic white, such as an Alsace or NZ Riesling, or an Italian Pinot Grigio, or a dry fruity Rosé from somewhere like the South of France or Spain.

African Spiced Yellow Split Pea And Sweet Potato Soup

White and rosé wines go better with a delicate curry like this, but if it has to be red for you, go for something soft and juicy like a Chilean Merlot.

Yes, absolutely – it actually tastes even better reheated the next day! Put your leftover dhal in a plastic lidded container and place in the fridge. It will keep there for 3 days.

Reheat in a saucepan until the curry is piping hot all the way through. Add a splash of water if it gets too dry. Alternatively reheat in the microwave until piping hot all the way through.

Favosalata: Yellow Split Pea Dip • The Curious Chickpea

If you are actually planning to make this dish ahead of time, I recommend you DON’T stir in the spinach at the end of cooking, but rather do it when you reheat the dish – the spinach will be less mushy and have a fresher flavour done that way!

100% yes! Yellow split pea dhal freezes beautifully. Simply place the cooked and cooled dhal in a plastic lidded container and place in the freezer. It will keep there happily for at least 1 month.

In my recipe I have specified coking the dhal for 40-45 minutes on a low heat. This *should* produce a soft texture with just a little bite left in the split peas.

Similar But Not The Same

HOWEVER, split peas do vary enormously in how long they take to cook – so I advise you follow the packet instructions and also test as you go along.

You will often find that older split peas take longer to cook. Interestingly, when I originally cooked this dhal (using the old split peas that had sat around in my cupboard for months) the split peas took 1 hour to become tender. But with a new bag, they only took 40 minutes! And yes, it was the same brand.

Have you got your hands on a copy of my meal plan yet? If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!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!

Creamy Split Pea Curry Recipe

Dal is one of my favorite easy meal varieties. It's generally pretty simple to throw together, pretty healthy, and nearly always delicious!

In the past when I thought of dal my brain always went immediately to lentils, because that's the main ingredient in most dals. But you know what else makes an excellent dal? Split peas! Specifically,

Split peas cook up a lot like red lentils and the texture ends up being great for a dal recipe. Yellow split peas differ a bit from green spit peas. Their flavor is a bit more earthy and a tad less sweet. They taste less like...well, peas.

Yellow Split Pea Dal With Garlic Naan

This particular split pea dal recipe is something I created in an attempt to replicate a delicious dish I had at an Afghan restaurant. It's super simple to make, but you'll need to get your hands on some whole cloves and a cinnamon stick — trust me, the flavor will be SO much better than if you stick with ground spices.

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Tip: Keep a container of hot water nearby so you can add it to the dal as it cooks without bringing down the temperature. A tea kettle works great for this because you can keep heating it up!

Potato And Split Pea Curry

Leftover yellow split pea dal will keep in an airtight container in the fridge for about 4 days, or in the freezer for about 3 months.

The first thing to check is that you've got enough water in the pot. You might end up adding several cups of water while the dal cooks. You don't want too much, but you at least want all the peas to be covered. Also check the date on your package of peas, if there is one. If they're old they might not soften up.

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Yellow Split Pea Dhal Recipe

This flavorful and warming Afghan-inspired split pea dal is made with