Golden Yellow Split Pea & Rice Vegan Dinner (Ayurvedic Comfort Bowl)

A deeply nourishing, grounding one-pot meal made with basmati rice, yellow split peas, warming spices, and soft vegetables. This dish is easy to digest, comforting for the gut, and perfect when you want something simple yet healing.

Why You’ll Love This

• One-pot, simple, and budget-friendly

• Easy to digest (great for gut healing & reset days)

• Warming spices support Agni (digestive fire)

• Perfect for Vata balancing and light Kapha support

Ingredients

• 1 cup basmati rice (soaked for at least 30 minutes)

• 1 cup yellow split peas (soaked for a few hours or overnight)

• 1 medium onion, thinly sliced

• 1 tbsp fresh ginger, grated

• 1 tsp cumin seeds

• ½ tsp dry ginger powder

• ½ tsp turmeric

• 2 tbsp coconut oil

• 2 medium carrots, chopped

• 1–2 cups cauliflower florets

• 1 large handful spinach

• 5–6 cups hot water (adjust as needed)

• Salt to taste

Instructions

1. Build the base

Heat coconut oil in a large pot over medium heat. Add sliced onion and sauté until soft and lightly golden.

Add fresh ginger, cumin seeds, dry ginger, and turmeric. Stir for about 1 minute until fragrant.

2. Toast the grains & legumes

Drain the soaked rice and yellow split peas. Add them to the pot and sauté with the onion-spice mixture for 2–3 minutes.

3. Cook the vegetables

Add chopped carrots and cauliflower & fry with the test of your ingredients. After 2 Minutes, Pour in about 4 cups of hot water.

Bring to a boil, then reduce heat, cover, and let simmer for about 20-25 minutes until everything begins to soften.

4. Finish & soften

Add more hot water as needed (this dish should be soft and slightly soupy). Stir in the spinach and cook for another 7–10 minutes.

Cook until the texture becomes very soft, almost creamy and comforting.

Texture Tip

This dish is meant to be soft, slightly mushy, and easy to digest—similar to a thicker khicharee or stew. Add more water if needed to reach your desired consistency.