Masala Spiced Yellow Dal
 

 Serves 4–6
 

1 cup yellow split peas or Mung Dal
3 cups water
1 tsp sea salt
1 Tablespoon Olive or Canola oil
2 cups chopped yellow onion
3 cloves garlic, finely chopped
2–3 tsp Garam Masala
sea salt and fresh ground black pepper
 

Wash peas and soak in water for 10 minutes. Drain, rinse and place in a medium saucepan with water, salt and 1/2 cup of the onion. Bring to a boil, reduce the heat, cover, and simmer until the peas are tender, about 45–50 minutes. Add extra water if necessary. If using Mung Dal, cooking time will be approx. 20 minutes.
 

While the split peas are cooking, heat the oil in a skillet and sauté the remaining onion with garlic and garam masala over medium heat, stirring occasionally, until they are golden, soft, and just beginning to brown, about 10–15 minutes.
 

Add the onion mixture to the cooked peas, stirring to combine. Simmer 10 to 15 minutes to blend flavors. Season with salt and pepper. Serve over a bed of rice or as a thick soup.
 

Variations:
Add in 3 cups of baby spinach when Dal is done. Stir to wilt the spinach into the Dal.

Add a handful of chopped fresh tomatoes and cilantro for garnish.