Yellow Split Pea Dal
Experience the warmth and heartiness of yellow split pea dal, blended with a flavourful tomato and onion sauce made from scratch and seasoned with a perfect blend of spices.
Servings: 4 people
Calories: 376kcal
Ingredients
Yellow Split Peas Dal
- 2 cups Yellow split pea rinsed and drained
- 6 cups Cold 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 Fresh coriander hard stalks discarded and roughly chopped
Tomato and Onion Sauce
- 1 medium Brown onion finely diced
- 1 teaspoon Cumin seeds
- ¾ teaspoon Fenugreek seeds
- 2-3 medium Tomatoes chopped small
- 2½ centimeters piece Fresh ginger finely chopped
- 4-5 cloves Garlic crushed
- 4-8 tablespoons Water use the amount needed for sweating onions if not using oil, otherwise use 1-2 tbs of oil
- 1 handful Coriander Cilantro. Roughly chopped.
- 1 small Red chilli chopped - optional
Instructions
Cooking Yellow Split Peas
- Add the yellow split peas, cold water and salt in a large pot and bring to a boil on high heat. Turn heat down to medium-low and simmer for 45 minutes without the lid. You will need to skim off the froth a couple of times. Around the 40 minutes mark, stir in turmeric powder, garam masala and half of the chopped coriander (cilantro).2 cups Yellow split pea, 6 cups Cold water, ½ teaspoon Turmeric powder, ½ teaspoon Garam masala, 1 handful Fresh coriander, 1 teaspoon Salt
Making the Sauce
- In a frying pan over medium-high heat, add optional 1-2 tablespoons olive oil (leave this out if not using oil), and cumin and fenugreek seeds. Heat up until the smoky aroma is released, by stirring. This will create the best flavour. If you are 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, ginger and optional chilli, then add the diced tomatoes and cook them down for about 15-20 minutes on medium heat. You may need to add a splash of water to loosen the sauce.1 medium Brown onion, 1 teaspoon Cumin seeds, ¾ teaspoon Fenugreek seeds, 2-3 medium Tomatoes, 2½ centimeters piece Fresh ginger, 4-5 cloves Garlic, 4-8 tablespoons Water, 1 handful Coriander, 1 small Red chilli
Creating the Dal Curry
- Once the dal is completely cooked, it should be goopy, add the tomato and onion mixture to the yellow split peas dal and stir through thoroughly. Taste to see if you'd like to adjust the salt. Serve warm.
Video
Notes
Serving - 4 large portions or 6 small portions.
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.
As the dal cools down, it will thicken up considerably, you can add a splash of water before reheating to thin it out a little.
Next time, you might be interested in my mung bean curry.
Otherwise, try out my vegetable curry puffs which are always a hit.
Nutrition
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