Easy Yellow Split Pea and Spinach Dhal (Vegan)
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
4 people
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Calories
285 kcal
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Course
Side Dish, Main Course
Easy Yellow Split Pea and Spinach Dhal (Vegan)
Description
This Easy Yellow Split Pea and Spinach Dhal begins by gently cooking onions in olive oil, followed by fresh ginger, garlic, and warming spices including cumin, turmeric, cloves, and cinnamon, which build the aromatic base. Yellow split peas and vegetable stock are added, then simmered for 40 to 45 minutes until the peas soften and absorb most of the liquid. Tomato puree adds subtle richness and tang, while fresh spinach is stirred in at the end to wilt without losing all texture.
The dhal’s flavor is gently spiced rather than intense, making it versatile as a filling meal base or comforting side. The soft split peas create a creamy texture contrasting with the slight bite of spinach. The recipe suggests adjusting liquid amounts based on the cooking time and specific pack instructions, ensuring the dhal reaches the desired consistency.
Typically served with brown rice, naan, or chapati, this dhal also complements cumin-roasted butternut squash or cauliflower for a balanced plate. It’s designed to be freeze-friendly and adaptable to various spice levels. Notes recommend careful salt adjustment depending on stock salt content.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cm ginger grated or finely chopped
- 3 cloves garlic crushed or grated
- ½ teaspoon chili flakes or to taste, or use fresh chilli if you prefer!
- 1 teaspoon cumin
- 1 teaspoon Turmeric
- 3 cloves left whole
- 1 cinnamon stick broken in half
- 250 g yellow split peas (see note 1)
- 750 ml vegetable stock from a cube is fine – I use 1 Kallo Organic stock cube, which is vegan and gluten free (see note 2)
- 2 tablespoons tomato puree
- 125 g spinach (optional)
To serve:
- brown rice or white rice / naans / chapatis
- 1 portion cauliflower cumin roasted
- 1 portion butternut squash cumin roasted
Instructions
- Place the olive oil and diced onions in a large lidded sauce pan and cook gently, with the lid on for 3-4 minutes, until softened but not browned.
- Add the ginger and garlic and cook for 1 more minute over a low heat, with the lid off.
- Add the chilli flakes, cumin, turmeric, cloves and cinnamon and cook for 2 more minutes – add a splash or two of water if the pan gets dry.
- Add the yellow split peas, vegetable stock and tomato puree, give everything a good stir and then bring to the boil.
- Turn the heat down low and cover with a lid. Simmer for 40-45 minutes until most of the liquid is absorbed and the split peas are done to your liking (see note 1).
- If all the water gets absorbed before the split peas are done to your liking, add a little more water and continue cooking until they are done.
- When the dhal is just cooked, add the spinach on top and stir until all the spinach leaves have just wilted, but still retain some texture. (It will look like way too much spinach to start with, but keep stirring and have faith!)
- Serve with brown or white rice and Cumin Roasted Cauliflower and Butternut Squash. (Or serve whatever you like best with a curry!)
Notes
- Cooking time varies greatly; monitor split peas and adjust liquid as needed to avoid dryness.
- Start with 750ml liquid and add more if the dhal dries before peas are tender.
- Salt may be unnecessary if using salty stock cubes; add to taste with low-sodium stock.
- This dhal freezes well for convenient future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 793mg | 33% |
| Potassium | 893mg | 19% |
| Fiber | 18g | 72% |
| Sugar | 8g | 16% |
| Vitamin A | 3538IU | 71% |
| Vitamin C | 13mg | 14% |
| Calcium | 89mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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