Yellow Split Pea Dal with Watercress

Name: Yellow Split Pea Dal with Watercress
Cuisine: Asian, Middle Eastern
Ingredients: 1 1/2 cups dried yellow split peas, picked through and rinsed; 3 cups Light Vegetable Broth or water; 3 cups coarsely chopped watercress (or greens of choice); 1 14.5-ounce BPA-free can or Tetra Pak salt-free diced petite tomatoes, drained; 1/4 cup chopped fresh cilantro; 2 garlic cloves, minced; 1 tablespoon finely chopped fresh ginger; 1 small hot green chili, seeded and minced; 2 tablespoons nutritional yeast; 1 teaspoon white miso paste; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 ¼-inch piece fresh turmeric, grated (or ¼ teaspoon ground); 2 teaspoons lemon juice

Instructions

My favorite way of preparing split peas is to make a warm and comforting soup. (It’s a classic for a reason.) I also throw split peas in the rice cooker, the way I prepare lentils. The following is yet another way to add these nutritious little gems into your daily diet. Remember: In my ideal world, we’re all enjoying legumes (beans, chickpeas, split peas, or lentils) with every meal. If you prefer, use any type of lentil instead of the yellow split peas in this recipe. Serve this gorgeous dal over cooked whole grains. Dal, by the way, is the Indian word for “split pea,” or a dish made with them.

Updated at: Tue, 06 Jan 2026 12:29:50 GMT