When the air turns crisp and cozy dinners call, there’s nothing better than a warming bowl of Split Pea and Spinach Dahl. This split pea dahl recipe is rich in flavor yet simple enough for busy weeknights. With earthy split peas, fragrant spices, and a creamy finish from coconut milk, it’s a nourishing one-pot recipe that feels both comforting and wholesome.

Using pantry-friendly ingredients you can find at any grocery store, this recipe proves that cooking doesn’t have to be complicated. The onion, fresh ginger, and garlic create a flavorful base, while spinach adds brightness and color. Best of all, you can make it in versatile cookware like the T-fal Ingenio Essentials 11-Piece Nonstick Cookware Set, which includes frypans, saucepans, and detachable handles. It’s perfect whether you’re cooking small portions just for yourself or a hearty family-sized meal.

TYPE:
Main Course
DIFFICULTY:
Quick and Easy
SERVES:
4 Servings
PREP TIME:
20 Minutes
COOK TIME:
43 Minutes
A serving of split pea and spinach dahl soup in a bowl A serving of split pea and spinach dahl soup in a bowl

Ingredients (Serves 4)

  • 2 cups dried split peas, soaked 1 hour in cold water
  • 1 tablespoon olive oil
  • 1 large onion, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ground turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 can (14 oz) coconut milk
  • 3 cups water (plus a splash of water if needed)
  • 1 lime, juice and zest
  • 2 cups fresh spinach, washed and trimmed
  • 1 jalapeño pepper, thinly sliced
  • 1 teaspoon salt (or adjust to taste)
  • 2 tablespoons chopped fresh coriander

Directions

Step 1: Prep the Split Peas

Soak the split peas in cold water for 1 hour at room temperature. Drain and set aside. This step helps soften them for faster cooking.

Step 2: Sauté the Base

In a large saucepan from your T-fal cookware set, heat 1 tablespoon olive oil over medium-high heat. Once hot, add the sliced onion and cook for about 2 minutes, until translucent.

Step 3: Add Flavor

Stir in the garlic along with the turmeric, curry, garam masala, and fresh ginger. Cook for 1 minute until fragrant, making sure not to burn the spices.

Step 4: Build the Dahl

Add the split peas and stir to coat them in the spice mixture. Stir in the coconut milk, water, and lime juice with zest. Lower the heat to a gentle simmer and cook for 30 minutes, stirring occasionally. If it thickens too much, add a splash of water.

Step 5: Add Spinach

After 30 minutes, stir in the spinach leaves and cook for another 10 minutes until tender.

Step 6: Season and Serve

Finish with jalapeño slices, teaspoon salt, pepper to taste, and fresh coriander. Serve hot in small portions or let cool slightly and enjoy at room temperature.

Pro Tip: It’s always a good idea to taste your dahl before serving and adjust with salt, lime, or even an extra sprinkle of garam masala for balance.

FAQ

Do I have to soak split peas before cooking?

Yes, soaking the split peas in cold water for about 1 hour is recommended. While you can cook them without soaking, pre-soaking helps reduce cooking time and ensures even texture.

What are some common mistakes in split pea recipes?

A few to avoid:

  • Cooking on too high heat, which can cause the peas to break apart unevenly.
  • Forgetting to stir occasionally, leading to sticking at the bottom of the pan.
  • Skipping aromatics like onion, garlic, or fresh ginger, which give the dish its depth of flavor.

Whether you’re meal prepping for the week or serving it fresh at room temperature, this dahl recipe is a good idea for fall dinners that taste homemade and satisfying.