Whole30 Dal Using Split Peas

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Dal as part of the Whole30

When I did my first Whole30, I missed dal terribly. A few years later peas were allowed to be part of the Whole30. I was delighted and decided to create this Whole30 dal recipe with dried yellow split peas. Now I can have dal during my whole30 using this split pea recipe. If I didn’t tell you that this dal with actually made with peas, you totally wouldn’t be able to tell the difference. Most varieties of peas are lower in FODMAPs and phytates than other forms of legumes, and pea protein is considered a hypoallergenic protein source by functional medicine doctors. For more details on why split peas are allowed on the whole30 while other legumes are not, go to this link .

Importance of dal in India’s food culture

Dal or lentils are an essential part of India’s culinary tradition and is said to have made its first appearance in the Indus valley civilization. It is an indispensable item in an Indian thaali. Lentils are an important source of protein, fiber, and nutrients for many Indians, and are used in a wide variety of dishes. One of the reasons dal is so important in Indian food is that it is a relatively cheap and accessible source of protein. Another reason dal is so important is its versatility. There are many different types of dal, each with their own unique flavor and texture. Some common types of dal include moong dal, chana dal, and toor dal. These different types of dal can be used in a wide variety of dishes, such as dal fry, dal makhani, and sambar. Here are a couple of our dal recipes made with toor dal – Garlic tadka Dal and Simple Sambar

My memories of dal

For me, dal doesn’t just nourish my body but also my soul. When I was a child, I would walk in from school everyday and venture into the kitchen to investigate what my mom was making for dinner. Whenever I saw dal soaking in a bowl and my mom chopping up the onions and tomatoes, it would instantly put me in a good mood. Mom used a pressure cooker to cook the dal and while that contraption was a bit scary, it always notified me with its screeching whistles that the dal was ready. Between the time the dal was cooked and dinner was served, I would have already wolfed down copious amounts at the pretext of taste testing it. My mom sometimes pretended to be annoyed at this but she never stopped me from stealing that extra dal. Today when I see my 9 year old picky eater loving dal and enjoying every morsel of it, my heart jumps with joy . That simple act makes me feel like i have kept my culture alive for my child who was born in a different country.