Quick to prepare and full of flavour, this Easy Yellow Split Pea and Spinach Dhal is a delicious, healthy, meat-free curry – equally at home served on its own with brown rice, as a nutritious midweek meal, or as part of a larger Indian themed meal at the weekend. 100% plant-based, this recipe is great for vegans, vegetarians and anyone looking to eat less meat but still enjoy great tasting food… Oh and it’s gluten free too!
What to do with half a packet of yellow split peas…
This easy split pea dhal recipe first came about because I had half a packet of yellow split peas lurking at the back of my cupboard! I actually can’t for the life of me remember what I used the rest of the yellow split peas for… no doubt some experimental recipe that didn’t quite work out (and hence why have no record of it – only the good ones get written up in my recipe development notebook!)
So anyway, I had been eyeing up this half packet of yellow split peas for a couple of months and it had got to the stage where they were starting to annoy me! I ummed and aaahed for a while over what to do with them… and eventually decided that they would be just perfect in a dhal.
I normally make dhal with red lentils… but I was pretty sure yellow split peas would taste just as good given the dhal treatment (actually I have come to much prefer this split pea version!).
How I created my easy split pea dhal…
As with all my curry recipes, I did a little bit of research first to find out what sort of spices are typically found in a yellow split pea dhal – and then fiddled about to get maximum taste for minimum effort (because I don’t have time to faff about with 10 different spices prepared in 3 different ways – I’m interested in taste not authenticity!).
I’m really pleased with the result. The combination of a touch of dried chilli flakes, cumin, turmeric, clove and cinnamon compliments the yellow split peas wonderfully and results in a delicately spiced dhal with real depth of flavour – but with very little effort. Just 10-15 minutes hands on time at the start and then you can leave the dhal to do its thing for the next 45 minutes!
My final touch was to stir in a large bagful of spinach just before serving. Spinach compliments the flavours and textures in this curry brilliantly, as well as adding extra nutrition. But if you are not a spinach fan, by all means leave it out.
Packed full of nutrition and goodness!
This easy split pea dhal is packed full of goodness. For starters it includes 5 different vegetables: garlic, onions, tomatoes, spinach and the split peas themselves (yep, legumes such as split peas count as one of your 5 a day!). Obviously the onion, garlic and tomatoes are in small quantities – so don’t count towards your 5 a day, but they are still packed with goodness.
Split peas themselves are also very healthy – high in protein and low in fat (in fact this whole recipe is very low in fat – using just 1 tablespoon of olive oil to fry the onions and spices right at the start), as well as having significant levels of protein, iron, zinc, and phosphorus. They are a great source of plant-based protein making this a great recipe for vegans and vegetarians (and anyone trying to reduce their meat consumption).
And then this recipe also features lots of spices, such as cinnamon, ginger and turmeric – which are well known to have all sorts of health benefits!
Serve this dhal with some brown rice and extra veg and you have yourself a very healthy meal indeed.
What to serve with Yellow Split Pea Dhal?
My favourite way to serve this dhal is with a small portion of brown rice and a big portion of Cumin Roasted Cauliflower and Butternut Squash.
The veggies are simply roasted in the oven with a little salt, olive oil and cumin – all of which can be done while the dhal is having it’s 45-minute simmer. So simple – but utterly delicious – absolutely my favourite way to do cauliflower and butternut squash!
Of course you can also serve this Easy Yellow Split Pea and Spinach Dhal with white rice, naans, chapattis etc. And/or serve this dhal as part of a bigger Indian-themes feast with other curries, poppadums, pickles, chutneys, raita etc.
What to drink with Yellow Split Pea Dhal?
My beer-loving hubby would argue that beer is the only right and proper thing to serve with this dhal and suggests a refreshing ale that’s not too hoppy – such as a light IPA. His recommendation is Shipyard American IPA.
However, if you are more like me and prefer wine, I suggest a light aromatic white, such as an Alsace or NZ Riesling, or an Italian Pinot Grigio, or a dry fruity Rosé from somewhere like the South of France or Spain.
White and rosé wines go better with a delicate curry like this, but if it has to be red for you, go for something soft and juicy like a Chilean Merlot.
Can you reheat yellow split pea dhal?
Yes, absolutely – it actually tastes even better reheated the next day! Put your leftover dhal in a plastic lidded container and place in the fridge. It will keep there for 3 days.
Reheat in a saucepan until the curry is piping hot all the way through. Add a splash of water if it gets too dry. Alternatively reheat in the microwave until piping hot all the way through.
If you are actually planning to make this dish ahead of time, I recommend you DON’T stir in the spinach at the end of cooking, but rather do it when you reheat the dish – the spinach will be less mushy and have a fresher flavour done that way!
Can you freeze yellow split pea dhal?
100% yes! Yellow split pea dhal freezes beautifully. Simply place the cooked and cooled dhal in a plastic lidded container and place in the freezer. It will keep there happily for at least 1 month.
Place in the fridge overnight to defrost and reheat as per the instructions above.
A little note on cooking times for split pea dhal…
In my recipe I have specified coking the dhal for 40-45 minutes on a low heat. This *should* produce a soft texture with just a little bite left in the split peas.
HOWEVER, split peas do vary enormously in how long they take to cook – so I advise you follow the packet instructions and also test as you go along.
You will often find that older split peas take longer to cook. Interestingly, when I originally cooked this dhal (using the old split peas that had sat around in my cupboard for months) the split peas took 1 hour to become tender. But with a new bag, they only took 40 minutes! And yes, it was the same brand.
I don’t understand the science of this (please enlighten me if you know!), but it is something to bear in mind.
If you like my Easy Yellow Split Pea and Spinach Dhal…
…then you might like:
- Roasted Aubergine and Red Lentil Dhal (Vegan)
- Butternut Squash, Cauliflower and Red Lentil Dhal (Vegan)
- Kale and Red Onion Dhal with Buckwheat (Vegan)
- Spinach, Cauliflower, Quinoa and Chickpea Curry (Vegan)
Roasted Aubergine and Red Lentil Dhal (Vegan)
Easy Yellow Split Pea and Spinach Dhal (Vegan)
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cm ginger grated or finely chopped
- 3 cloves garlic crushed or grated
- ½ teaspoon chilli 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 Cumin Roasted Cauliflower and Butternut Squash
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!)
Video
Notes
- Split peas vary enormously in how long they take to cook – so I advise you follow the packet instructions and also test as you go along. It is likely to take between 40 minutes and 1 hour.
- The precise amount of liquid you will need will depend on how long your split peas take to cook and quite what shape your saucepan is! I advise you start with 750mls (3 cups) and see how you go – add extra water at the end if it starts to get dry!
- You’ll notice I don’t add salt to this recipe, that’s because the brand of stock cube I use is quite salty enough for this dish. If you are using a low salt stock cube or homemade vegetable stock, you may wish to add a little salt to this dish to bring out the flavours.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Corina Blum says
This dhal sounds right up my street. I also usually make it with red lentils so will have to try it with yellow split peas soon as it sounds so good and especially good with the roasted cauliflower and butternut squash!
Eb Gargano says
Thanks, Corina! Oh you have to try dhal with yellow split peas – it’s even better 😀 And this particular combo of spices too is just AMAZING! Eb x
Rosemary says
I bet this tastes delicious and I love the colour too. Healthy vegan comfort food!
Eb Gargano says
Thanks, Rosemary! I’m a big fan of colourful food 😀
Donna says
I love spinach Dahl, this sounds so lovely, and healthy too! I’ve actually never made my own, so might have to give this a go!
Eb Gargano says
Thanks, Donna. Oh you should definitely have a go at making your own – it’s easy peasy 😉 Eb x
Kat (The Baking Explorer) says
This is my kind of meal!
Eb Gargano says
Thanks, Kat. Glad you like it! Eb x
Kate - Gluten Free Alchemist says
Sounds delicious Eb. Always love a good dhal, although strangely don’t make many of them…. Should definitely rectify that! Loving the yellow split peas in here x
Eb Gargano says
Thanks, Kate! Eb x
Jo Allison / Jo's Kitchen Larder says
We do eat dhal on regular basis and usually use red lentils for speed but must say I do prefer split peas variety that tiny bit more. Your recipe sounds delicious! x
Eb Gargano says
Thanks Jo! Yes – I used to always make dhal with red lentils too, but now much prefer it with split peas 😀 Eb x
Hat3 says
About to start making this. It doesn’t say how much ginger to use though. Will estimate the amount and fingers crossed!
Eb Gargano says
Oh I am so sorry! I don’t know how I missed that. I do proofread my recipes several times before publishing, but occasionally one slips through the net! I have amended the recipe now. It should read 3cm / 1inch ginger. Hope this recipe turned out well for you! Eb 🙂
Emily says
Tasted good but mine still wasn’t cooked after two hours so would recommend doubling the cooking time at a minimum!
Eb Gargano says
Oh that’s interesting. I think split peas are quite variable in how long they take to cook, but I have never head of them taking 2 hours before! I am sorry it took so long. I can only guess that it is either the particular brand of split peas you have take a long time to cook and/or, your preference is for a very soft texture. I love my split peas with a little bit of bite to them. Anyway, I am very happy to hear it tasted good – that is always the most important thing! Eb 🙂
Graham says
This tasted great! I did it with the spinach, purely because I forgot to add it in at the end. Mine took 3 hours to cook, and the split peas still had a nutty texture (which is how I like it). Just wondering if you pre-soaked the split peas?
Eb Gargano says
Thanks for this lovely feedback, Graham 😀 I am sorry to hear it took so much longer than my recipe states. No I didn’t use pre-soaked split peas, but split peas are very variable in how long they take to cook, unfortunately. Good to hear you enjoyed it, though! Eb 🙂
Ros @ ZenHealth says
It’s so interesting how different dhal is in different parts of the world. Here in the Caribbean, dhal is usually boiled with Caribbean green seasonings like culantro (not cilantro) and a couple other spices. We never really add tomatoes to ours, but this version sounds interesting. Will definitely be trying this one. Pinned for later. xo
Eb Gargano says
Yes, it is so interesting. Love the sound of yours too! Let me know what you think if you try my version 😀
Helen MacKinnon says
This was a lovely easy recipe and the flavours are amazing, but my dal has been on the stove for 2 hours 10 mins now and my split peas are only just now soft enough to eat. I used a new bag of split peas that just needed 40 mins cooking, so not sure what’s gone wrong. Perhaps much more water needed to start? Thank you for the flavours though- just lovely!
Eb Gargano says
Good to hear that you liked this recipe. I am afraid split peas are just a bit strange – I have had the same thing happen to me. They sometimes seem to take longer, and other times cook really quickly (even using the exact same brand!). They should take between 40 minutes and an hour, but just occasionally they take much longer. Did you put a lid on? That can make a difference, they will cook quicker with a lid on. But otherwise the only thing I can suggest is that you try a different brand next time. Sorry I can’t be more helpful! Eb 🙂
Karel Kemplay says
Made this recipe last night. Took 40 minutes for the split peas to cook, so your timing was spot on. Both of us really enjoyed this and I’d definitely make it again. I did add about half a cup of cilantro at the end but that was only because I have grown so much, not because the recipe required it.
Eb Gargano says
Thank you for this lovely review, Karel – and especially the 5 stars 😀 I am so happy to hear that you liked it and would make it again! Eb 🙂
MARIA mc says
i have pizza sauce (with garlic herbs and onion), or fresh tomatoes or passata. Which would you suggest I use to substitute for the tomato paste?
Eb Gargano says
Definitely passata! But I’d use more passata – three times as much, and I’d reduce the stock down a little to compensate. Tomato puree is essentially just concentrated passata, so this is always a good swap! Hope that helps. Eb 🙂
Victoria W says
I made this for dinner as we are trying to eat less meat. Delicious. I added some roasted squash and half a tin of coconut milk (to loosen things up for my baby) and even my fussy three year old ate some! I soaked the split peas for an hour and they cooked in 40 minutes.
Eb Gargano says
Yay – I am so happy to hear this 😀 Thanks for taking the time to let me know and thank you especially for the 5* review! Eb 🙂
Kate - Gluten Free Alchemist says
What’s not to love about Dhal? This sounds like a delicious meal and since we are trying to eat a little less meat, I’ll be sure to give this a go. Pinned xx
Eb Gargano says
Aw, thanks Kate!
Lorna says
Delicious, thank you! I had a half bag of split yellow peas lurking in the cupboard too. Loved this recipe, great flavours and cooked in about an hour. The peas still have some bite, a nuttiness, but that’s good in comparison to my usual red lentil recipe. I always add the juice of half a lemon and let the shell float around in the dhal during cooking. This just adds another layer of flavour to the rich dhal and is worth trying.
Eb Gargano says
Yay – so happy to hear you enjoyed it! Love the lemon tip – I’ll have to try that next time. Eb 🙂
Dorothy says
I’m looking forward to trying this. Is tomato puree the same as tomato paste? Do you think it would work the same if I used frozen spinach (just because I always have in on hand)?. I plan on using my instant pot. Any advice on that? Thanks.
Eb Gargano says
Ah yes, tomato puree is the same as tomato paste. Yes, frozen spinach will work just fine in this… though you may want to add it a little earlier to give it time to thaw. I actually don’t own an Instant Pot and have never used one, so I am afraid I can’t give you any advice on that. But do pop back in here and let us know what you did if you do make it in your instant pot… it would be lovely to have that kind of extra info – might help someone else! Eb 🙂
Brenda B. says
I make a lot of dal, but never with split peas, so when I ran out of toovar dal (red lentils), I looked to my long-ignored split yellow peas and went looking for a recipe on the internet. I found yours. It was excellent. I had to add quite a bit more broth, but it may have been due to the age of my split peas. Full of flavour, and dead easy. Thanks for posting!
Eb Gargano says
Aw, yay! So pleased you liked it so much 😀
Roslyn Simms says
It was a very similar situation for me. A lodger had left a large bag of split peas in my cupboard and I didn’t know what to do with them. I’m so happy I stumbled upon your site and this recipe as it is dead easy and wonderfully flavourful. My son and I ate a ridiculous amount of it for dinner last night. Yum! and thank you!
Eb Gargano says
Yay! I am so pleased to hear that. Thank you for this lovely review 😀
Hannah says
So easy to make and delicious!
Eb Gargano says
That’s so good to hear! Thanks for this lovely feedback 😀
A says
I wish this recipe worked for me but cooking the split peas with stock stopped them from becoming soft and they were still hard after an hour on the stove..
Eb Gargano says
I’m sorry to hear that. That is very strange. I have cooked this recipe many, many times and I’ve never had a problem. Cooking in stock should not cause any problems. I wonder if there was a problem with particular batch of split peas you used? What were the packet instructions? Perhaps the particular type of split peas you used needed pre-soaking beforehand?
Tess says
Heya,
thanks for the recipe, it’s great but I’d suggest pre-soaking the split peas in the instructions!
Eb Gargano says
Hi Tess, Thank you for this suggestion. For the brands of split peas I use, pre-soaking is not required. However I would always advise checking packet instructions as brands do vary.
Patricia Giannelia says
Great recipe. I would suggest testing after about 15 minutes and see if you like the taste. I didn’t do mine for a while, and I found the cinnamon and cloves got stronger the longer they cooked. Got it just in time but it could’ve been a bit heavy.
Eb Gargano says
Good to hear you liked this recipe. That’s interesting what you say about the spices – I really like the flavour of cinnamon and cloves, so I leave mine in the whole time, but this is a very helpful tip for those who prefer a milder flavour! Thanks 😀
Chris says
Can this be cooked in a slow cooker? I hope so as I am trying it this weekend!
Eb Gargano says
I haven’t personally tried this in a slow cooker, but I don’t see why not. I would suggest 8 hours on low or 4 hours on high. Let me know how it goes! Eb 🙂
Laura says
I made this today when it’s barely above freezing outside. It’s tasty, very comforting and warming, and extremely budget friendly, highly recommended! I would add slightly less water next time as it’s more like a very thick soup but I agree with the author that dhals made with yellow split peas are much nicer.
Eb Gargano says
Thanks for this lovely review… I am so pleased to hear you liked the recipe so much – and thanks especially for the 5 stars!
terri jeroue says
Thank you, thank you for this delicious, easy dhal! I am just jumping into Indian food recipes. This was easy but so flavor packed! I will make this again and again!🥰
Eb Gargano says
Yay – I am so happy to hear that! Thanks for this lovely review and especially the 5* rating 😀
danielle says
This is very delicious. Thank you!
Eb Gargano says
That’s so great to hear! Thanks for this lovely review 😀
Sarah says
Really delicious and super easy to make. The flavors are delicate and fresh and are not overpowered by the split peas — I have had a lot of dhal that was pretty bland and not at all interesting. Not this one! I will definitely be making this again. Thank you!
Eb Gargano says
Aw, yay – I am so happy to hear this! Thank you for this lovely review… and especially the 5* rating! 😀
Debra says
Just made this and i must say it was delicious ( i also added the lemon and a little gram masala too) , but the addition of cinnamon and cloves was amazing. This is my new foray into trying to cook vegetarian food – and the yellow lentils (not split peas) I bought recently cooked in around 35 minutes. WOW – looking forward to tomorrows portion!
Eb Gargano says
Aw, that’s so great to hear! Thanks for this lovely review 😀