Delicious Yellow Split Pea Dal
A creamy, warm and hearty meal of yellow split pea dal, flavored with a sauce of tomato, spices, and onion. Enjoy on its own, with rice, or with steamed potatoes and a side of fresh vegetables. Vegan and gluten-free.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan
Servings: 4 people
Calories: 376kcal
Yellow Split Peas Dal
- 2 cups yellow split pea dal
- 6 cups Water 5 cups for cooking dal, one as a spare to adjust consistency
- ½ teaspoon Turmeric powder
- 1 teaspoon Salt adjusted to taste
- ½ teaspoon Garam masala
- 1 handful Coriander roughly chopped
Tomato and Onion Sauce
- 1 medium Onion finely diced
- 1 teaspoon Cumin seeds
- ¾ teaspoon Fenugreek seeds
- 2-3 medium Tomatoes chopped small
- 2½ centimeters Fresh ginger finely chopped
- 4-5 cloves Garlic crushed
- 4-8 tablespoons Water use the amount needed for sweating onions if not using oil
- 1 handful Coriander Cilantro. Roughly chopped.
- 1 small Red chilli chopped - optional
Yellow Split Pea
Add the yellow split peas, water and salt in a large pot and bring to a boil on high heat. Turn heat down to medium - low and allow to simmer for 45 minutes without the lid. You will need to skim off the froth a couple of times. Around the 40 minute mark, stir in turmeric powder, garam masala and half of the chopped coriander (cilantro).
Sauce
In a frypan/skillet over med-high, add optional 1-2 tablespoons olive oil (just leave out if not using oil), and cumin and fenugreek seeds. Heat up until the aroma is released, by stirring. If using oil, add the diced onion and sweat until they are translucent. If you’re not using oil, add 4 tablespoons of water with onion and sweat until they are translucent and start to change color.Stir in the garlic and ginger and then add the diced tomatoes and cook them down for about 15-20 minutes on medium heat. You may need to add more tablespoons of water.
Serving - 4 large portions or 6 small portions.
Wash the split peas prior to cooking.
Check the split peas every so often and give them a stir, if you feel it could do with a little bit more water, add some.
You can macerate the dal once it is cooked by using masher. This will help break it up. However, I find that this isn't necessary as it is well cooked.
Storage - this dal recipe is also perfect as leftovers, I find the flavor to be better infused the next day. Store in an air-tight container in your fridge for up to 5 days or in the freezer for up to 3 months.
As the dal cools down, it will thicken up considerably.
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Calories: 376kcal | Carbohydrates: 68g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 623mg | Potassium: 1251mg | Fiber: 27g | Sugar: 11g | Vitamin A: 803IU | Vitamin C: 32mg | Calcium: 98mg | Iron: 6mg