Split pea stew – Serves 4

1 ½ cups split peas (washed and strained)

2 tablespoons ghee (clarified butter)

2 cloves garlic, crushed (optional, but reduce for Pitta Dosha)

2 stalks celery, chopped

2 cups carrots, sliced

1 large sweet onion, chopped

½ teaspoon kosher or sea salt
1 ½ cup shredded, unsweetened coconut

½ teaspoon cinnamon (try freshly ground, you’ll never go back!)

1½ teaspoon fresh grated ginger

¾ teaspoon turmeric

3 ½ cups green apples, washed, peeled, and diced


Bring peas to a boil in 3 cups water, then cover and simmer for about 30 minutes, or until tender. While they are cooking, sauté all ingredients, except apples, in a skillet or frying pan in ghee until tender. Add cooked ingredients to the yellow peas and water as necessary (you may need up to 1 cup). Add apples, cover and cook on a low heat for 15 minutes. Serve and enjoy with basmati rice.