Gluten-Free Coconut Dal with Steamed Broccoli and Brown Rice

This recipe can easily be doubled and frozen for later use as a convenient lunch or dinner.

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  • 2 cups yellow split peas
  • 1 14-oz can light unsweetened coconut milk
  • 4 cups low-sodium organic vegetable broth
  • 1 small yellow onion, sliced
  • 3 cloves garlic, pressed
  • 3 tbsp grated fresh ginger
  • 2 tbsp ground turmeric
  • 1 tsp sea salt
  • 4 tbsp chopped fresh cilantro
  • 1 medium bunch broccoli, trimmed and steamed
  • 1 1/2 cups raw steamed brown rice


Rinse the split peas. In a large saucepan, place the split peas, coconut milk, vegetable broth, onion, garlic, ginger, turmeric and salt. Simmer over medium heat until peas are soft, approximately 30 minutes. Sprinkle cilantro on top.

Serve with steamed broccoli and brown rice.

Recipe courtesy of Dr. Mark Hyman.