1 tablespoon coconut oil 1 teaspoon mustard seeds ( optional ) 1 white or yellow onion , diced 2 large or 4 small carrots , peeled and diced 1 teaspoon turmeric ½ teaspoon cumin ½ teaspoon coriander 2 teaspoons grated or minced ginger ( or ½ teaspoon ground ginger ) ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1½ cups yellow split peas 4 cups water ½ cup coconut milk ( canned , not boxed ) 1 tablespoon lime juice FOR SERVING : 3-4 cups cooked brown rice chopped scallions , green onion , and cilantro avocado slices
SERVES : 4- 5
PREP TIME : 10 MINS COOK TIME : 40 MINS TOTAL TIME : 50 MINS
INSTRUCTION :
Heat the coconut oil in a medium sized pot over medium high heat If using , add mustard seeds and cook them still they pop . Stir in onion and carrots . Saute vegetables until softs and onions are transparent . ( Tip : add 1-2 tablespoons of water if the vegetables starts to stick ) Stir in the ginger , turmeric , cumin , coriander , salt , and pepper . Add the split peas and water and bring the mixture to a boil . Reduce the heat to a simmer and cover . Cook for 35-40 minutes , or until the split peas are tender . Check the split peas a few times to stir them and make sure they ' re not sticking to the bottom of the pot ; if they ' re very thick , stir in a half cup of water . Once the split peas are very tender , stir in the coconut milk and lime juice . Check seasoning and adjust salt , pepper , lime juice , and turmeric to taste . Serve with rice and toppings of choice .