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Indian Dahl


Canola oil
2 tbsp
Onion – chopped
Garlic cloves – minced
¼ tsp
Garam masala or other curry powder
½ tsp
Black mustard seeds
¼ tsp
Ground cumin
¼ tsp
1/8 tsp
Vegetable stock
2 quarts
Dried yellow split peas – rinsed
2 cups
Kale – chopped
1 ½ cups
Fresh grated ginger
2 tbsp or to taste 
Fresh cilantro – chopped
¼ cup

Heat oil in a heavy stock pot over medium high heat. Saute‚ next 7 ingredients 3-4 minutes, stirring occasionally, until onion softens. Add stock and split peas. Bring to a boil. Reduce heat to low. Cover partially and simmer 45-55 minutes until peas have softened, skimming off film as it forms. Stir in remaining ingredients and sea salt to taste and serve.