Very Addictive Coconut Dhal

Below is the recipe for the dhal I brought to the curry fest. This dhal is genius in that it has very simple ingredients but is both really satisfying and really filling! The original recipe used mustard seeds instead of cumin seeds, but I prefer the cumin seeds for their fragrance and flavor. Feel free to mix it up.

1/4 tsp cumin seeds
2 T olive oil
1/4 c. chopped yellow onion
1 tsp minced garlic
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/8 tsp ground turmeric

1 c. yellow split peas
2 1/2 cups water

1/4 c. grated unsweetened coconut
1 tsp sea salt

2 tsp fresh lemon juice

In a small covered frying pan heat cumin seeds over medium-high heat in oil until seeds begin to pop; uncover, add onion and fry until edges are nicely browned. Add garlic and spices and fry for 30 seconds, stirring constantly. Remove from heat and set aside.

In a soup pot bring split peas and water to a boil; turn down heat and add onion mixture to simmering dhal. Cover and continue simmering for 45 minutes, watching for bubbles and spilling! Mash dhal with a potato masher or spoon to break up. Stir in coconut and salt. Partially cover and simmer for 10 more minutes, adding water if it gets too thick. Stir to prevent peas from sticking to the pot. Stir in lemon juice, remove from heat and serve!