Yellow Split Pea Dal with amchoor, chili, garlic and cilantro

I made my own amchoor this week and I’ve been desperate to use it. I adore yellow split peas and these nutritionally packed vegan staples are full of fibre, B vitamins and protein.  Win win!!

Here’s the recipe:

  • 2 cups yellow split peas
  • 2 tbsp amchoor
  • 1 tbsp turmeric powder
  • 1 tbsp garlic paste
  • Handful of peeled garlic cloves
  • 1 large fresh chili sliced 
  • 6 cups water
  • Coconut oil to fry the garlic and chili

Directions

  1. Rinse the yellow split peas, then soak them in water overnight
  2. Put the drained peas, amchoor, turmeric and garlic paste into a large pan with the water and bring this to a boil. Simmer the peas for an hour until they are soft. I blended mine at the end but you could just cook it down until it’s very soft if you like a bit of texture. 
  3. Put 1 tbsp coconut oil into a frying pan and lightly fry the garlic and chili, seasoning with salt.
  4. Finely chop some cilantro to add at the end. You can also make cilantro oil like I did by grinding cilantro using a pestle and mortar with some oil. 
  5. Put the lentils on the bottom and add the browned garlic and chili.
  6. Sprinkle cilantro on top. 

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