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Yellow Split Pea Coconut Breakfast Porridge

Yellow Split Pea Coconut Breakfast Porridge

Breakfasts

Course

Difficulty

Easy

Pulse Type

Dry Peas

Specialty Diet

Gluten-free

Nutrition

300 calories or less

Cook Time

50 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 tbsp coconut oil
1 tsp mustard seeds (optional)
1 onion white or yellow; diced
2 large carrot or 4 small; peeled and diced
2 tsps ginger fresh; grated or minced (or ½ tsp ground ginger)
1 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp salt
1/4 tsp pepper black; freshly ground
1 1/2 cups split peas, yellow
4 cups water
1/2 cup coconut milk, canned (not boxed)
1 tbsp lime juice

For serving:

3-4 cups brown rice
toppings chopped green onions, green onion, or cilantro, extra coconut milk, avocado slices

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. Serve with rice and toppings of choice.
Leftover porridge will keep for up to 6 days in an airtight container in the fridge.