This playful nod to Indian dal (legume curry) is perfect at room temperature for a picnic or office lunch, but also great alongside roasted lamb chops for dinner. It tastes even better after a night in the fridge. Yellow split peas look especially pretty here.

This Story Originally Appeared On


Credit: Iain Bagwell

Recipe Summary

1 hr
Serves 4 to 6 (makes 4 cups)


Ingredient Checklist


Instructions Checklist
  • Put split peas and bay leaf in a small saucepan with water to cover by 1 in. (1 1/2 in. for lentils). Bring to a boil over medium-high heat, then reduce heat to a simmer and cook uncovered until just tender, 25 to 35 minutes.

  • Meanwhile, in a large bowl, whisk together lime juice, curry powder, and 1 tsp. salt. Whisk in oil; stir in carrots.

  • Drain peas and stir into carrot mixture. Let cool at least 15 minutes, stirring occasionally, for carrots to soften a bit.

  • Stir in cilantro and green onions. Season to taste with about 1/4 tsp. each salt and pepper. Serve warm or cool.

  • *Find yellow split peas (not the same as Indian chana dal, which looks similar but is split chickpeas) and black beluga lentils at well-stocked grocery stores.

  • Make ahead: Up to 1 day, chilled.

  • Wine pairing: A bright, aromatic pink like Cypher 2014 "Pistil" Eclectic Rosé (Paso Robles; $24). The wine's spice makes the curry pop; its citrus meets lime in the salad. --Sara Schneider

Nutrition Facts

258 calories; calories from fat 41%; protein 9.1g; fat 12g; saturated fat 1.8g; carbohydrates 31g; fiber 12g; sodium 393mg.