- 2 teaspoons mustard seeds
- 1 Tablespoon olive oil (or coconut oil)
Heat olive oil on medium-high in thick-bottomed, 4-quart sauce-pan that has a lid. Add mustard seeds and cook, stirring frequently, until mustard seeds are fragrant and popping.
- 1/2 of a large onion, small diced
- 2 large cloves garlic, minced
- 1/2 teaspoon salt
- several grinds of freshly cracked pepper
Add onion, garlic, salt & pepper to pot with mustard seeds and stir to combine. Lower heat to medium-low and “sweat” onions and garlic (cook on low, until onions release their natural water-content and simmer in their own juices until translucent).
- 1 cup yellow split peas, rinsed
- 1 13.5 oz. can of coconut milk (can be low-fat or full-fat)
- 2-1/2 cups (20 oz.) water or vegetable broth
- 1 teaspoon tumeric
- 1/2 teaspoon red chile flakes
Add to pot with onion and garlic, etc. Stir to combine. Bring to boil, then down to a low simmer. Cover pot and simmer on low until dhal is tender. This was 30 minutes for me, and I checked the simmering and tenderness of the dhal after 15 minutes, and then every 10 minutes.
Once tender, adjust seasoning with salt and more freshly cracked pepper, if desired. Could also add some lemon juice, if desired. The final product is like a thick soup. I picture it here, served with roasted cauliflower, fresh spinach that will wilt when reheated, and with a cut-up Trader Joe’s “masala burger”: