Yellow Split Pea Dal
A wholesome Indian dal tadka recipe made with yellow split pea, tempered aromatic spices, tomatoes, garlic, ginger and more. This is vegan dal that is gluten free.
Servings: 5 people
- 2 cups yellow split pea dal
- 1 teaspoon Turmeric powder
- 1.5 teaspoon Salt adjusted to taste
- 6 cups Water 5 cups for cooking dal, one as a spare
- 2 tablespoon Fresh ginger finely chopped
- 1 small Red chilli chopped
- 1 teaspoon Cumin
- 1 tablespoon Mustard seeds
- 4-5 cloves Garlic sliced
- 2-3 medium Tomatoes Chopped
- ½ teaspoon Garam masala
- ½ teaspoon Curry powder
- 2 tablespoon Coriander Cilantro. Roughly chopped
- 2 Dried curry leaves crushed
- 1 tablespoon Fenugreek
- 1-2 tablespoon Olive oil
Yellow Split Pea Dal Mise En place (food preparation)
Measure out all spices separately; turmeric, salt, garam masala, curry powder, mustard seeds, cumin, curry leaves, fenugreek. Set aside
Chop tomatoes, set aside
Peel garlic and finely slice, set aside
Chop coriander/cilantro, set aside
Measure out water, set aside
Measure out yellow split peas (dal), set aside
Measure out olive oil, set aside
Yellow Split Pea Dal Cooking Method
In a large pot add, 5 cups of water, yellow split pea, tomato, turmeric and salt. Bring to the boil and then allow to cook for approximately 30 minutes. Stirring every 5 minutes.
In a pan, heat oil over medium heat. Add the cumin, ginger, chilli, curry leaves, ginger, garam masala, mustard seeds, curry powder, fenugreek and pan fry until all every coated and fragrant. The aromatics will darken in colour. Set aside.
Check on the dal, test if it has cooked through. If it requires more water, add ½ a cup at a time. Once it has fully cooked, turn off the stove. Dal should be thick (goopy) and not runny.
Add aromatics to the cooked dal and stir through thoroughly.
Serve with chopped coriander/cilantro and enjoy with naan bread or rice.
Calories: 308kcal | Carbohydrates: 53g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Sodium: 756mg | Potassium: 1009mg | Fiber: 22g | Sugar: 8g | Vitamin A: 660IU | Vitamin C: 26mg | Calcium: 81mg | Iron: 5mg