Yellow Split Pea Coconut Breakfast Porridge
Author -Yields: 5 cups, or 4-6 servings
Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 large white or yellow onion, chopped
- 2 large or 4 small carrots, peeled and diced
- 2 teaspoons grated or minced ginger or 1/2 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups yellow split peas
- 4 cups water
- 1/2 cup canned, full-fat coconut milk (substitute cashew cream)
- 1 tablespoon lime juice
- For serving: 3-4 cups cooked brown rice, chopped scallions, cilantro, avocado slices, and any other accompaniments you like
Instructions
- Heat the coconut oil in a Dutch oven or a medium sized pot over medium high heat. Add the mustard seeds, if using, and allow them to cook until they start to pop. Stir in the onion and carrots. Saute the vegetables for 8-10 minutes, or until they're very soft and the onions are clear, adding a tablespoon or two of water if the vegetables start 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. If you like, you can partially blend the mixture with an immersion blender for a creamier consistency. Serve with rice and toppings of choice.
Notes
Leftover porridge will keep for up to 6 days in an airtight container in the fridge.