Low and slow, deeply spiced, and better the next day.
A pantry recipe in the best sense — split peas, aromatics, and time. The spice list looks long but most of it comes from the same shelf. Layer the spices into the oil before anything else goes in and the whole pot builds from there.
Make it a bowl. Make it a plate. Use what you have.
Ingredients
- a drizzle of olive oil
- 1 onion, diced
- a thumb of fresh ginger, grated or finely chopped
- a clove or two of garlic, crushed or grated
- 1 green chili, finely chopped (optional)
- 1 cup yellow split peas, rinsed
The spice layer:
- a shake of cumin seeds or ground cumin
- a shake of mustard seeds
- a shake of turmeric
- a shake of ground coriander
- chili flakes to taste
- 3 whole cloves
- 1 cinnamon stick
The liquid:
- 3 cups vegetable stock or water
- a spoonful of tomato paste
- a cup of diced tomatoes, fresh or canned
To finish:
- a couple handfuls of fresh spinach
- salt and a few cracks of black pepper
Method
- Heat oil in a large lidded saucepan over medium. Add mustard seeds and cumin seeds and let them sizzle and pop — about 30 seconds.
- Add onion, cover, and cook 3–4 minutes until softened but not browned.
- Add ginger, garlic, and chili if using. Sauté 1 minute with the lid off.
- Stir in the remaining spices. Cook 2 minutes until fragrant — add a splash of water if the pan gets dry.
- Add split peas, stock, tomato paste, and tomatoes. Stir to combine.
- Bring to a boil, then reduce to low and cover. Simmer 40–45 minutes until the peas are tender and most of the liquid is absorbed. Stir occasionally. If it gets too thick before the peas are done, add a splash more water.
- Stir in spinach and cook until just wilted — 1–2 minutes. Season to taste.
- Serve hot over rice.
Build It Your Way
- serve over brown or white rice or scoop with warm flatbread
- top with fresh cilantro, sliced red onion, and a squeeze of lime
- blend a portion with an immersion blender before adding the spinach for a creamier texture
- add chicken, fish, or shrimp on top for extra protein
- a spoonful of plain yogurt on top cuts the heat and adds creaminess
- swap spinach for arugula or a mix of cilantro and greens
Adjust to your taste. Use what you have.
Swaps & Notes
- Red lentils work in place of yellow split peas and cook faster — about 25 minutes.
- The cinnamon stick and cloves are whole for a reason — they infuse and get removed or eaten around. Fish them out before serving if you prefer.
- Dahl thickens as it sits. Add a splash of water when reheating.
- This is one of those dishes that genuinely improves overnight. Make extra.
