High-Fiber Split Pea Dal With Kale
This high-fiber split pea dal with kale makes a comforting plant-based dinner with pantry spices, tender yellow split peas, and a bright squeeze of lemon.
By Nora Bellweather ·
Recipe
High-Fiber Split Pea Dal With Kale
By Nora Bellweather · Indian-inspired
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 45 min
- Serves
- 6
- Level
- Easy
Ingredients
- 2 cups dried yellow split peas, picked over
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp finely grated fresh ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- ¼ tsp cayenne pepper, optional
- 7 cups water, plus more as needed
- 1½ tsp fine salt, plus more to taste
- 6 oz kale, weighed after removing tough stems, leaves chopped into small pieces
- 2 tbsp fresh lemon juice
- ¼ cup chopped fresh cilantro, optional, for serving
Method
- 1
Rinse the split peas in a fine-mesh strainer under cool running water until the water runs mostly clear.
- 2
Heat the olive oil in a heavy-bottomed 5- to 6-quart pot over medium heat.
- 3
Add the onion and cook for 7–9 minutes, stirring occasionally, until softened and lightly golden at the edges.
- 4
Stir in the garlic and ginger and cook for 1 minute, stirring constantly.
- 5
Stir in the cumin, coriander, turmeric, and optional cayenne for 30 seconds, just until fragrant; do not let the spices scorch.
- 6
Add the rinsed split peas, 7 cups water, and salt, scraping the bottom of the pot to release any browned bits.
- 7
Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer and set the lid slightly ajar.
- 8
Simmer for 50–65 minutes, stirring every 10–15 minutes and more often as the dal thickens, until the peas mash easily against the side of the pot. Add water in 1/2-cup increments if the mixture becomes too thick before the peas soften; older peas may need longer.
- 9
Stir in the kale and simmer uncovered for 8–10 minutes, stirring frequently, until the leaves are tender and the dal is thick but spoonable.
- 10
Remove from the heat and stir in the lemon juice; taste and adjust the salt, then ladle into bowls and sprinkle with the optional cilantro.
The story behind it
Yellow split peas simmer into a thick, golden dal with ginger, warming spices, and plenty of kale. It’s a filling, high-fiber dinner made with everyday ingredients, and the leftovers reheat well. Serve it with rice or warm flatbread to scoop up every spoonful.
A Pantry-Friendly Pot of Dal
Split peas soften and break down as they simmer, giving this dal a creamy texture without coconut milk or plant-based cream. Some peas will hold their shape while others dissolve into the broth. That mix gives the finished pot body without needing a blender.
This is a home-style, Indian-inspired dal built around supermarket yellow split peas. Ginger, cumin, coriander, and turmeric provide a warm spice base, while lemon lifts the finished dish. The kale goes in near the end so it becomes tender without spending the entire cooking time in the pot.
Helpful Tips and Substitutions
- Check the peas before cooking. Pick out any small stones or damaged peas, then rinse well. Split peas do not require soaking.
- Use green split peas if needed. They work with the same method, though the finished dal will be greener and may need a different simmering time. Judge doneness by texture rather than the clock alone.
- Swap the greens. Chopped collards or Swiss chard can replace kale. Collards may need a few extra minutes. Baby spinach needs only a minute or two to wilt.
- Adjust the consistency. Dal thickens as it stands. Add water a little at a time for a looser bowl, or simmer uncovered briefly for a thicker texture.
- Keep the heat flexible. The cayenne adds gentle heat. Omit it for a mild pot, or offer extra at the table.
Make-Ahead and Storage
Refrigerate the dal in shallow, airtight containers within two hours of cooking. Keep it refrigerated for up to four days, or freeze individual portions for up to three months. Thaw frozen portions overnight in the refrigerator.
Reheat on the stovetop over medium-low heat, stirring often and adding a splash of water to loosen it. Heat until steaming throughout; leftovers should reach 165°F. Add another squeeze of lemon after reheating if the flavor needs brightening.
Frequently Asked Questions
Why are my split peas still firm?
Older split peas can take substantially longer to soften. Keep them at a gentle simmer, add hot water if needed, and continue cooking until they mash easily. Save the lemon juice for the end because acidic ingredients can delay softening.
Should I blend the dal?
No blender is needed. For a smoother texture, press some of the softened peas against the side of the pot with a wooden spoon.
Can I use canned peas?
Canned green peas are not a direct substitute. They have a different texture and will not thicken the liquid the way dried split peas do.
What should I serve with it?
Rice, warm vegan flatbread, or roasted potatoes all work well. Sliced cucumber or a chopped tomato salad adds a fresh contrast to the thick dal.
Bring the pot to the table with lemon wedges and something to scoop with. Keep a little water handy when reheating—the dal gets thicker overnight.
