Sometimes when I make up a recipe I’m not quite sure what to call it. This recipe is part soup (I was looking at my Pea Soup recipe as I was putting this together) and part dal (I was looking at my Red Lentil Dal recipe at the same time). Maybe I should call it a Dal-oup! I think that will have to be the name!
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I served the Dal-oup over some brown rice from Massa Organics. Oh my is this rice good! If you want a nutty, flavorful rice, this is it!
I hope you enjoy this recipe as much as I do. I’m eating my second bowlful now. 🙂
Yellow Pea and Vegetable Dal-oup
- 1 cup yellow split peas
- 3 cups vegetable broth
- 2 teaspoons olive oil
- 2 garlic cloves peeled and diced
- 1 bay leaf
- 2 Yukon Gold Potatoes diced
- 2 carrots peeled and diced
- 1 celery rib diced
- 1 cup chopped onion
- 1 teaspoon fresh ginger peeled and grated
- 1 teaspoon ground tumeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- dash cayenne
- 1 teaspoon sea salt
- cooked rice
- chopped cilantro leaves for garnish
Sort through the peas picking out any debris or bad peas. Rinse the peas, and if you have the time, put them in a bowl and cover them with lots of water and allow them to soak for several hours.
Drain the soaked peas. Rinse and put in the Instant Pot along with the vegetable broth, oil, garlic and bay leaf. Use more broth if you didn't soak the peas.
Lock on the lid, select Bean / Chili cycle and your cooking time. (5 to 10 minutes should work for most people. I use 54 minutes because I live at 7000 feet and it takes me that long to cook the peas!)
If you don't have any rice cooked, begin cooking some rice.
When the cycle is finished, allow for 15 minutes natural pressure release. During that time, prepare the vegetables.
Add the remaining ingredients except for the salt. Lock on the lid, select Manual and cook for 5 minutes. Allow for 10 minutes natural pressure release, then carefully release the remaining pressure. If the potatoes aren't quite done, just put the lid back on for a few more minutes.
Stir in the salt and a heaping spoonful of love. Serve over rice. Garnish with cilantro leaves if desired.
I use my homemade vegetable stock in this recipe. The olive oil keeps the peas from foaming too much. Too much foam and the lid won't seal. If you don't have that problem, then omit the oil.