Herbed split pea soup with apple and coconut (masala matar dal) sounds unusual and tastes inspired — tart wedges of cooking apple simmer with split peas, whole spices, and coconut until everything softens into something sweet-sour and fragrant. It is the dal version of putting on a scarf in autumn.
Ready to transform the humble split pea into something truly magical? This isn’t your average soup. It’s an aromatic journey where earthy split peas, sweet apples, and creamy coconut slowly simmer with a fragrant blend of whole spices. The result is an unexpectedly delightful dal that’s both comforting and zesty, with a natural sweetness that will have you coming back for another spoonful. It’s the perfect cozy meal to warm you from the inside out on a blustery day. Trust me, this unique combination is a game-changer!
Ingredients
• Dal soaking time: 5 hoursPreparation time: 10 minutesCooking time: 1½ hoursServes: 4 to 6
• ⅔ cup / 145 g (5.1 oz) green or yellow split peas
• 1 teaspoon / 5 ml (0.2 fl oz) fresh ginger root, scraped and minced
• 1–2 hot green chilies, minced
• 1¼ teaspoons / 6 ml (0.2 fl oz) cumin seeds
• 1 2-inch / 5 cm piece of cinnamon stick
• 8 whole cloves
• 4 black peppercorns
• 4 tablespoons / 60 ml (2 fl oz) ghee or vegetable oil
• 1 teaspoon / 5 ml (0.2 fl oz) turmeric
• 7 cups (1680 ml) / 1.75 liters water
• 1 large cooking apple, cored and cut into 16 pieces
• ¼ cup / 25 g (0.88 oz) fresh or dried shredded coconut
• 2 tablespoons / 30 ml (1 fl oz) minced fresh parsley or coarsely chopped coriander leaves
• 1½ teaspoons / 7 ml (0.2 fl oz) salt
Instructions
1. Place the split peas in a bowl and cover with hot water. Let them soak for 5 hours, then drain completely.
2. In a small bowl, combine the minced ginger, green chili, cumin seeds, cinnamon stick, cloves, and peppercorns. Heat the ghee or oil in a heavy 3-quart/liter nonstick saucepan over moderate heat. Once hot, add the combined seasonings and fry, stirring, until the cumin seeds turn a rich brown and smell fragrant.
3. Immediately stir in the turmeric, followed by the 7 cups (1680 ml) of water. Bring the liquid to a rolling boil.
4. Stir in the drained split peas, apple pieces, and shredded coconut. Reduce the heat to moderately low, cover the saucepan, and let it gently boil for 1½ hours, or until the split peas are completely soft and have broken down.
5. Remove the soup from the heat. Stir in the fresh parsley or coriander and the salt. Place the lid back on and let the soup stand for 1–2 minutes to allow the final flavors to meld. Stir once more and serve hot.
Nutritional Information
• Nutritional Highlights
• This soup is a powerhouse of plant-based nutrition! It’s packed with fiber and protein from the split peas, keeping you full and satisfied for hours. Plus, you get a wonderful dose of anti-inflammatory benefits from the ginger and turmeric. It’s a truly wholesome and nourishing meal that’s naturally gluten-free and can be easily made vegan by using vegetable oil instead of ghee.
Pro Tips
• for Success
• For an even creamier texture, use an immersion blender to partially blend the soup at the end of cooking, leaving some chunks for texture.
• This dal tastes even better the next day! The flavors meld and deepen overnight. Reheat gently on the stove, adding a splash of water if it has thickened too much.
• In a hurry? You can quick-soak the split peas by covering them with boiling water and letting them sit for just 1 hour.
• Control the spice level by de-seeding the green chilies for less heat, or use a milder chili variety.
FAQ
Q: How can I make this split pea and apple soup vegan
A: This recipe is easily made vegan. Simply substitute the ghee with a high-quality vegetable oil, such as coconut oil or avocado oil, to maintain the rich flavor.
Q: Is this vegetarian dal a good source of protein
A: Absolutely. Split peas are a fantastic source of plant-based protein and fiber, making this dal a complete and satisfying meal that will keep you full and energized.
Q: Can I make this spiced split pea soup ahead of time
A: Yes, this dal is perfect for meal prep. The flavors deepen overnight, making it even more delicious the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a little water if it has thickened.
Q: What can I serve with this split pea dal
A: This dal is wonderful on its own or served with a side of fluffy basmati rice, quinoa, or warm naan bread to soak up all the delicious, aromatic broth.
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Herbed Split Pea Soup with Apple and Coconut (Masala Matar Dal)
Ingredients
Method
- Place the split peas in a bowl and cover with hot water.
- Let them soak for 5 hours, then drain completely.
- In a small bowl, combine the minced ginger, green chili, cumin seeds, cinnamon stick, cloves, and peppercorns.
- Heat the ghee or oil in a heavy 3-quart/liter nonstick saucepan over moderate heat.
- Once hot, add the combined seasonings and fry, stirring, until the cumin seeds turn a rich brown and smell fragrant.
- Immediately stir in the turmeric, followed by the 7 cups (1680 ml) of water.
- Bring the liquid to a rolling boil.
- Stir in the drained split peas, apple pieces, and shredded coconut.
- Reduce the heat to moderately low, cover the saucepan, and let it gently boil for 1½ hours, or until the split peas are completely soft and have broken down.
- Remove the soup from the heat.
- Stir in the fresh parsley or coriander and the salt.
- Place the lid back on and let the soup stand for 1–2 minutes to allow the final flavors to meld.
- Stir once more and serve hot.
- In a hurry? You can quick-soak the split peas by covering them with boiling water and letting them sit for just 1 hour.
