Yellow Split Pea Dhal – Modified… from via Katie Mellor

So in the winter I love soup and comfort food.  This recipe is kind of a combo   of both… It came originally from one of my closest friends Katie – via the website  It is vegetarian and can be vegan and has a ton of turmeric in it which is amazing for you – said to do everything from help prevent Altzheimer’s Disease and Cancer as well as a natural anti-inflammatory.  Anyways I don’t eat anything unless it tastes good.

This one tastes good.

Love making up a batch of it and taking it for several days for lunch.

Here is the recipe from and following it are my modifiers (how I make it for myself)…

1 cup yellow split peas, uncooked

2 cups water or vegetable broth

1 tsp tumeric

1/4 tsp cayenne

1/2 tsp salt

1 Tbsp margarine

1 1/2 cumin (whole seeds or ground)

2 whole cloves

dash pepper

In a large pot bring peas and broth to a slow simmer and add turmeric, cayenne and salt. Cover and cook 20 minutes stirring occasionally.  In a large skillet or pan heat onion, clove, cumin in the margarine and cook 4-6 minutes.  Add onion and spices to peas and allow to simmer at least 5 mire minutes.

Serve with rice or alone in soup bowl.


My modifications:

I do not add onion but fry the spices alone in the margarine (onion makes me toot and I think my patients wouldn’t appreciate that… Certainly Ryan, my husband, doesn’t).  I double the broth and cook much longer until the peas are mushy and less formed… just my preference… see how you like it.

Hope you make it and enjoy!