This easy yellow split pea dal is loaded with the delicious flavors of coconut milk and garam masala. It cooks quickly in a Crock-Pot-style slow cooker for a super simple side dish.
I know what you are thinking. Really, Lori? Another recipe topped with an egg? Wait. I can explain.
You see, a few weeks ago I stocked up on lentils, dal and split peas of all varieties. Since then, I’ve thrown together some great Indian-inspired dishes. A few spices here and there, some stock, maybe some tomatoes and we’re good to go on the bean and legume group.
The problem? They are ugly. I mean, U-G-L-Y.
At the same time, though, they are super simple, and tasty with a capital T.
To be honest, I often eat the dal and lentils all by themselves. Sometimes with an egg, but often just as a big bowl of comfort food.
But I can’t bring myself to take a picture of a blob of brown on a plate. The only way I can think to make them pretty is to put an egg on them.
So I keep putting eggs on things, over and over again.
I’ll come up with something more creative soon, but I couldn’t pass up sharing this recipe.
It is about as simple as you can get for homemade food. There isn’t even any chopping or dicing. You could definitely chop and dice some onion and garlic, but this was a quick dish and it turned out delicious without any extra effort.
And you most certainly do not have to serve it with an egg. Pair it with some sautéed kale, roasted potatoes, or grilled chicken. Or sit down to a big bowl doused with hot sauce like I do. Anything goes!
- 1 1/2 cups yellow split peas, rinsed and drained
- 2 1/2 cups water*
- 1 cup light coconut milk**
- 1 tablespoon garam masala
- 1/2 teaspoon fine ground sea salt
- Toppings: chopped fresh herbs, fried eggs (optional)
- Place the peas, water and coconut milk in a 4 or 5 quart Crock-Pot-style slow cooker. Stir in the the garam masala.
- Cook on high for 2 1/2 hours, or until the peas reach your desired consistency. (I like mine very tender and almost mashed).
- Stir in the salt and serve warm. Top with fresh herbs and a fried egg, if desired.
- *You may choose to add more water if you like thinner dal, or more of a soup versus a mash. Check the dal about 30 minutes before it's done cooking and an extra half cup of water if necessary.
- **I had light coconut milk on hand so that is what I used for this recipe. It tends to be thinner than regular coconut milk. You can try substituting regular coconut milk, but you might need to increase the water before the dal is done cooking.
Eggs are so pretty that I don’t blame you for using them to beautify the mostly brown sludge-looking meal. 😉
They are the solution to all brown sludge meals! Haha! 🙂
hahahaha! Put an egg on it! That’s a great way to pretty up a dish for sure!
It’s my new solution to everything! I’ll draw the line at desserts, though. Promise. 🙂
Sounds delicious! I’ve got it in the crock pot right now! I’m looking for an easy chapati or South Indian coconut bread recipe right now to pair with it.
Thanks for letting me know, Cassie! I hope you like it!
I’m with you on lovin’ the less beautiful foods– that egg is gorgeous though and I’m sure was delicious! We used to eat a lot of split peas in Greece, they blended them into a dip that wasn’t gorgeous but was super tasty.
Hi, Allyson! Thanks! It was definitely tasty. Oh, a dip sounds so great. I would imagine with all kinds of Greek-inspired spices it would be so good!
This looks like one delicious dal. I never would have thought to add an egg ontop before – but it sure looks like it works!
Thanks, Thalia! It seems like I eat eggs on just about everything!