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  • Writer's pictureA Tiny Lab

Simple Yellow Split Pea Dal

Updated: Aug 20, 2021

This is the type of recipe you can throw in your biggest pot in the morning, let it simmer for most of the day and then divide it into portions to freeze for quick lunches and dinners. We feel great about serving this as a lunch due to the high protein packed into just one bowl. Or as some of our Toddlers do – 5 bowls.


2 Carrots, diced

1 Sweet potato, diced

½ Onion, diced

1 clove Garlic, minced

Diced tomatoes – 1 can

Coconut milk – 1 can

1 cup Yellow Split Peas, dried

1 cup Quinoa

1 T Garam Masala

1 T Curry Powder

1 T Cumin Powder

2 T Olive oil or Coconut Oil – for sautéing

Dash of salt

1 cup Reduced salt vegetable broth

  1. Water, as needed


Prepare your veggies – the nice thing about this curry is that you can add anything you may have on hand. We tend to use carrots and sweet potato as our go-to curry veg but white potatoes, cauliflower, squash, peas and any root vegetable are also great.

Sauté your onions and garlic in the pot. Add all of your veggies and sauté for about 10 minutes or so. Add tomatoes, split peas, vegetable broth, coconut milk and spices. Bring to a boil, reduce to medium-high and let simmer away for at least 3 hours to soften the split peas. As it simmers check on your spices and consistency and adjust to your preference.

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