Split Pea Masala Dal with Deep Roots Farm Celery Root-Jessie Hunter

My first time using celery root. It has a very distinctive aroma ( herbal).

This is a very flavorful dish. It would also be tasty as a dip if pureed in a food processor.

Inspired by Julie Sahni’s book Classic Indian Cooking 

Part A:


1 1/2 cups yellow or green split peas

1/3 teaspoon powdered tumeric

2 teaspoons Kosher salt

Step 1. Wash the pea. Put peas in a bowl add the water- cover peas by 1 inch

Soak for 1 hour and drain. Or in my case I put them in a  storage container in my refrigerator until I made the dish.


Part B:


  • 1/3 cup Camelina Oil
  • 1 teaspoon cumin seeds
  • 1 1/2 cups finely chopped onions
  • 1 finely chopped celery root

    Celery Root, peeled
  • 16 oz of vegetable broth
  • 1 teaspoon curry powder






  • Heat oil in large saute pan with lid
  • Add cumin seeds, saute until fragrant.

    Cumin seeds and Camelina oil
  • Add onion, saute until soft. Add celery root.

    Camelina oil, cumin seeds, onion, celery root
  • Add peas ( drained) saute 1-2 minutes.
  • Add curry powder and broth.
  • Simmer for 30-45 minutes until soft.
  • Serve with rice or naan bread.