The Vegan Table: Yellow Split Pea Dal

This recipe tastes a little similar to the previous recipe, and it also requires only a little effort.

Again, I used Chinese mahogany in lieu of onion and skipped garlic completely.  I used chipotle power, and for some reason it tastes a little more spicy than the pumpkin curry with the chiles.  I again did not use tomato paste and used fresh heirloom tomatoes instead.

I like the colors in this recipe, very bright and contrasts with my bean sprouts.

Others who tried it liked this recipe also, highlighting the oil-free component and versatility:


About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in autumn, Chinese mahogany/toona, chipotle, cumin, Food and drink, ginger, Recipes, split pea, summer, tomato, turmeric, winter and tagged , . Bookmark the permalink.

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