• 2 tablespoons vegetable oil, neutral flavored
  • 2 cups of yellow split peas
  • 1 onion chopped
  • 4 cloves garlic, crushed
  • 2 tablespoons minced ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 2 cups Coconut Cashewmilk
  • 12 oz chopped spinach
  • ½ cup Unsweetened Plain Cashewgurt®, to top


Rinse split peas in a fine-mesh sieve.

Heat vegetable oil in a pot and sauté the onion over medium-low heat, until translucent. Add garlic, ginger, and spices, tossing around until fragrant, being careful not to burn them.

Add split peas, and 7 cups of water and bring to the boil. Reduce heat, partially cover, and allow to simmer for around 1 ½ hour, gradually adding the Coconut Cashewmilk until absorbed and peas are soft and soupy.

Stir in lime juice and the chopped spinach. Top with Cashewgurt®.

Dal Saag
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