Yellow Split Pea Dahl Recipe with Potatoes and Coconut Milk

by katerina on January 4, 2010

This Dahl recipe(or Dal) is not only good for you but also satisfying and filling. The health benefits of these legumes are indisputable, they are a lean, high source of protein, full of fiber and high in vitamin B1 and folate. They are also inexpensive and keep for a long time in the cupboard. The coconut milk is more debatable. It is certainly a rich source of vitamins A, B, E and calcium but it is also high in saturated fat. That said, many independent studies have shown it to be a different kind of saturated fat which gives your body quick energy.

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Yellow Split Pea Dahl Recipe with Potatoes and Coconut Milk

(serve 4)
Adapted from How to Cook Everything Vegetarian

1 cup yellow split peas
1 can coconut milk (I used lite as that is what I had)
1 tablespoon curry powder
2 russet potatoes
1/3 cup yogourt, for garnish
cilantro, minced for garnish

Pick over lentils and rinse.  In a heavy pot with a lid combine peas, milk curry powder and one cup of water.  Bring to a boil then reduce to a simmer. Partially cover the pot and let cook for 15 minutes, stirring occasionally.  Peel potatoes and chop into large chunks. Add potatoes to the pot and cover, cook for 10 minutes.   Give it a good stir and add a big pinch of salt.   Continue cooking until lentils and potatoes are tender, if it seems dry you can add a bit more water.  When tender add a big grinding of fresh pepper and adjust for salt.  Serve topped with yogourt and fresh cilantro.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time:60 minutes
Calories(approximate per serving): 375

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