Yellow split pea dhal recipe, from new cookbook about pulses

For decades, Dan Jason of the Salt Spring Seed Company has been growing pulses like chickpeas, lentils, favas, dried peas and beans and advocating that more people eat them.

"They're nutritional powerhouses, a great combination of protein and minerals and vitamins," Jason toldNorth byNorthwesthostSherylMacKay.

He also believes that many pulse farmers are going unrecognized, as they are "the unsung heroes of this planet."

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So Jason teamed up with foodie sisters, Hillary Malone and Alison Malone Eathorne to writeThe Power of Pulses: Saving the World with Peas, Beans, Chickpeas, Favas and Lentils.

They shared a recipe with North by Northwest for yellow split pea dhal.

Malone described it as a well-rounded dish that is a "fantastic vegetarian option."

"[It's] a great option for a quick cooking pulse recipe," she said.

"Some of the bean recipes you do need to think a little bit and you need to make sure that you have soaked some beans overnight, but this is a nice option if you've gotten home at 5 o'clock."

Yellow split pea dhal

Serves 4

Ingredients:

• 1 Tbsp (15 mL) olive oil
• Half large onion, diced
• 2-inch (5-cm) piece ginger, minced
• 2 cloves garlic, minced
• 1 tsp (5 mL) turmeric
• tsp (2.5 mL) cumin
• tsp (2.5 mL) ground coriander
• tsp (2.5 mL) red chili flakes
• 2 cups (600 mL)vegetable stock
• 1 tomato, diced
• cup (60 mL) finely choppedcilantro stems
• 1 cups (350 mL) dry yellow splitpeas, rinsed and picked over
• cup (80 mL) 3.5 per cent milk
• Salt and pepper
• Steamed long-grain rice, naan orpappadams, for serving
• cup (60 mL) torn cilantro leaves,for garnish
• Greek yogurt, for garnish

Method:

Add cilantro stems and split peas; bring to a boil, then cover and simmeruntil peas are soft, about 20 minutes. Remove from heat, add milk andseason with salt and pepper.

Serve each portion atop steamed rice, or with naan and pappadams, andgarnish with cilantro and a dollop of Greek yogurt.