Creamy Lentil and Split Pea Dhal
Dive into the rich, aromatic flavors of Creamy Lentil and Split Pea Dhal, a comforting and hearty dish that’s as nutritious as it is delicious. This plant-based recipe combines tender red lentils and yellow split peas, simmered to perfection in a fragrant medley of turmeric, cumin, coriander, and garam masala. Creamy coconut milk adds a luscious texture, while fresh ginger, garlic, and a hint of optional chili flakes provide warmth and depth. Ready in under an hour, this dhal is perfect for a cozy weeknight dinner or meal prep, as it reheats beautifully. Serve it over steamed rice or alongside naan for a satisfying, protein-packed vegan meal, and don’t forget the fresh cilantro and lemon juice for a bright, zesty finish.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 1 cup Yellow split peas
- 5 cups Water
- 1 cup Coconut milk
- 1 medium Onion
- 4 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 2 tablespoons Olive oil
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Crushed red chili flakes (optional)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (optional for garnish)
- 1 tablespoon Lemon juice
Instructions
Rinse the red lentils and yellow split peas thoroughly under cold water until the water runs clear. Set aside.
Finely chop the onion, mince the garlic, and grate the fresh ginger.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant.
Stir in the ground turmeric, cumin, coriander, garam masala, and crushed red chili flakes (if using). Toast the spices for about 30 seconds to release their aroma.
Add the rinsed lentils, split peas, and 5 cups of water to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes, stirring occasionally to prevent sticking.
Once the lentils and split peas are tender and the mixture has thickened, stir in the coconut milk and salt. Simmer for an additional 5-7 minutes to meld the flavors.
Adjust the seasoning with more salt if necessary and stir in the fresh lemon juice.
Serve the dhal hot, garnished with fresh cilantro if desired. Pair it with steamed rice, naan, or flatbread for a complete meal.
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 72.3 g | 258% | |
| Total Sugars | 44.0 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3388 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
