Toasted Coconut Curry Dahl

One of our favorite winter warmer recipes, this coconut Dahl is packed with flavor. I like to make this for lunch along with fresh bread for dipping. If there is any left, this recipe is even better on the second day and it saves me having to think about lunch. My husband likes to fry up some homemade sausage supplied by our local grass fed beef farmer. I’ll admit, it’s a perfect fit.

Make sure you have a good stock on hand. Vegetable or chicken stock is best.  A veggie stock is quick to make and I recently added my recipe to the comments section in the preceding link.

*If you would rather work from a condensed version of this recipe, please scroll to the bottom.

I hope you enjoy!

1.  Place 3/4 cup dry yellow split peas and 3/4 cup dry green split peas in a pot with 10 cups of vegetable or chicken stock. Bring to boil and skim off all foam that arises.

2.  Cook until peas are half cooked and then add 1 medium carrot, chopped.

3.  In a small pan, heat 2 tbsp coconut oil. Add 2 tsp mustard seed and wait until seeds start to pop. Turn heat off.

4.  Add 1 tbsp ground cumin, 2 tsp ground coriander, 1 tsp crushed chillies (omit if little ones don’t like spice), 1 tsp turmeric and 1 medium potato, chopped.

5.  Coat potato well with spices and let sit for 5 minutes.

6.  Roast 1 tbsp shredded unsweetened coconut in oven until just browning.

7.  Add potato with spices and roasted coconut to soup pot. Simmer on low until split peas are soft.

8.  Add to soup pot: 1 tsp Tamari, 1 small red or yellow pepper, 3/4 cup of frozen organic green peas, sea salt to taste.

Serve over brown Basmati rice or alone. Dahl will thicken once it cools down.

Coconut Curry Dahl

Ingredients:

3/4 cup dry yellow peas
3/4 cup dry green peas
10 cups vegetable or chicken stock
1 medium carrot, chopped
2 tbsp coconut oil
2 tsp mustard seeds
1 tbsp ground cumin
2 tsp ground coriander
1 tsp crushed chillies
1 tsp turmeric
1 med potato, chopped
1 tbsp unsweetened shredded coconut
1 tsp Tamari
1 small red or yellow pepper, chopped
3/4 cup frozen non-GMO green peas
sea salt to taste

1.  Place 3/4 cup dry yellow split peas and 3/4 cup dry green split peas in a pot with 10 cups of vegetable or chicken stock. Bring to boil and skim off all foam that arises.  Cook until peas are half cooked and then add 1 medium carrot, chopped.

2.  In a small pan, heat 2 tbsp coconut oil. Add 2 tsp mustard seed and wait until seeds start to pop. Turn heat off. Add 1 tbsp ground cumin, 2 tsp ground coriander, 1 tsp crushed chillies (omit if little ones don’t like spice), 1 tsp turmeric and 1 medium potato, chopped. Coat potato well with spices and let sit for 5 minutes.
3. Roast 1 tbsp shredded unsweetened coconut in oven until just browning.  Add potato with spices and roasted coconut to soup pot. Simmer on low until split peas are soft.
4. Add 1 tsp Tamari, 1 small red or yellow pepper, 3/4 cup of frozen organic green peas, S&P to taste.

Garnish with fresh coriander and serve over brown Basmati rice or alone. Dahl will thicken once it cools down.

adapted from original recipe at Fresh restaurant.

Tagged as: Recipes