Potato and Split Pea Dahl

Again, no picture. I stole the one in this post from the original recipe. I actually only took one bite of this since I’m trying to do mostly raw now, but Ben liked it a lot! The original recipe had a bunch of greens in it as you can see from the picture, but Ben forgot to add them in so I left them out in the recipe below.

2 Tbs Coconut oil
2 tsp Mustard seeds
1 tsp Cumin seeds
1/4 tsp Cinnamon
1/2 tsp Coriander seeds
1/4 tsp Fennel seeds
2 tsp Turmeric
1/9 tsp Cloves
1 tsp Ground cumin
1 tsp Ground coriander
1 large Onion, diced
1 Jalapeno
7 cloves Garlic, minced
3 Tbs Ginger, minced
1 Carrot, diced
1/4 C Split peas
2 large Potatoes
5 C Water
Braggs or soy sauce, to taste
Lime juice, to taste
1 C Cilantro, chopped

In a medium pot, melt coconut oil. Turn up the heat to medium high and add the spices. When then mustard seeds begin to pop, add the onion, jalapeno, garlic, ginger, and carrot. Saute for 10 minutes and add the split peas, potatoes, and water.

Bring the mixture to a boil, uncovered. Once the mixture is boiling, cover and reduce heat to low. Cook for one hour, or until peas are soft.

Mix in soy sauce, lime juice, and cilantro before serving.

Recipes thanks to:
Melo Meals: Vegan for $3.33 a Day

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