Golden Dal with Tomato and Cilantro


4 c water
1 c yellow split peas, sorted and rinsed
1 bay leaf
1/2 c onion, finely diced
1 T olive oil
1 T garlic
1 T ginger, minced
1 T cumin
1 t turmeric
1/2 c roma tomatoes, deseeded and finely diced
1/2 c freshly chopped cilantro
1 t Bragg liquid aminos


In a saucepan, place the water, split peas, and bay leaf, and bring to a boil. Reduce heat to medium, and cook for 30 minutes or until the split peas are tender and most of the water has been absorbed. Meanwhile in a small non-stick skillet, saute the onion in olive oil for 5 minutes or until well browned. Add the garlic, ginger, cumin, and turmeric, and saute for an additional 1 minute while stirring constantly. Add the tomato and saute for an additional 2 minutes. Add the onion mixture, cilantro, and Bragg liquid aminos to the cooked split peas and slightly mash with the back of a spoon while stirring in the final ingredients. Transfer to a glass bowl and serve warm, chilled, or at room temperature with an assortment of vegetables, or breads such as chapatis or pitas.