Superfood Profile: Yellow Pea Spinach Dal



Prep Time

10 minutes

Cook Time

1 hour

Ready In

1 hour 10 minutes

Serving Size

4 to 6 servings


  • 2 cups Yellow split peas
  • 8 cups Water
  • 2 Tablespoons Freshly squeezed lemon juice
  • 4 Tablespoons Coconut oil
  • 2 teaspoons Cumin seeds
  • 1 1/2 teaspoons Tumeric
  • 5 cloves Garlic
  • 1/4 cup Peeled and finely chopped ginger
  • 1 Medium serrano pepper
  • 8 ounces Baby spinach; washed and coarsely chopped


  1. Strain split peas in a strainer, rinsing thoroughly with cold water. Transfer into a large saucepan, add water and bring to a boil.
  2. Reduce heat to medium low and simmer, stirring occasionally. Skim off any byproduct that rises to the top. Simmer for about 45 minutes or until the peas reach a soft consistency. Remove from heat and stir in lemon juice and salt.
  3. Heat coconut oil in a frying pan. Add cumin seeds and tumeric and cook until the cumin seeds are toasted, about 3 minutes. Add garlic, ginger and Serrano pepper and season with salt, cooking until the vegetables are soft, about 2-3 minutes. Add spinach and cook until wilted, stirring occasionally for about 4 minutes.
  4. Stir spinach mixture into yellow peas. Serve immediately.

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