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.

Share this postShare on Facebook
Tweet about this on Twitter
Email this to someone