Split Yellow Pea and Red Lentil Dal

Its been a long, long time since I've posted but I was inspired creating this sunny colored Dal recipe. 

It was a cool, cloudy day and I wanted something bright and warm and nothing warms me up more than Dal. 

Dal is so simple to make and to improvise and it's got a hell of a nutritional profile especially if you are vegan, vegetarian or have a low meat diet. It's also really low in fat and super high in fiber so it's great if you are watching your diet. I've started making a big batch once a week and eating it for at least 1 meal a day. Did I mention that it's also really filling? And that I love it? 

1 medium onion (or a large one if you like onion as much as I do), chopped 

1 1/2 cup sliced baby carrots 

4 cloves garlic, minced

1 tablespoon olive oil 

1 tablespoon yellow curry powder

1 tablespoon red curry powder

1 teaspoon ground ginger 

1 1/2 teaspoon turmeric 

1/4 teaspoon cardamom 

cayenne pepper (to personal preference, I like it spicy!) 

2 quarts of water 

1 cup of red lentils

1 1/2 cup split yellow peas 

1 can lite coconut milk

2 tablespoons Better than Bullion - vegetable flavor

2 cans diced tomatoes 

low fat, plain Greek yogurt (optional) 

cooked rice (optional) 

avocado (optional) 

1. In a large stock pot saute the onion, carrots, and garlic in the olive oil over medium heat. \

2. While the vegetables are cooking, mix the spices together in a small ramekin 

3. Once the vegetables are tender, add the spices and stir coating them in the spice mix. Toast for 1-2 minutes or until fragrant 

4. Add the water, lentils, peas, coconut milk and Better than Bullion and bring to a boil, then turn the heat down and simmer for 25 minutes

5. After the 25 minutes has past, add the tomatoes and simmer for an additional 25 minutes.

6. Serve over rice and topped with the avocado and yogurt (this is totally optional as it's fine on its own but I love the creaminess that the yogurt adds and avocado is just always delicious. 

Enjoy!