Kashmiri-Style Spiced Yellow Lentil Dal with Aromatics and Toasted Scallions

Rinse the split peas thoroughly under cold water until the water runs clear. In a medium pot, combine the peas with 4 cups of water, a pinch of salt, and the fresh ginger. Bring to a boil, then reduce heat to a gentle simmer, partially covering, for about 35-40 minutes until the peas have broken down into a creamy, thick consistency.

While the dal simmers, heat the Mediterranean oil blend in a small skillet over medium-high heat. Add the minced garlic and white parts of the spring onions, sautéing until fragrant and golden brown—about 2-3 minutes.

Once the dal is tender and creamy, stir in the garlic-onion mixture, reserving a little for garnish. Season with extra salt to taste. Serve hot in a shallow bowl, topped with the fresh green tops of the spring onions, providing a crisp bite against the rich, earthy lentils.