📝 About This Recipe
This comforting Yellow Split Pea Dal is a staple of Indian home cooking, offering a soul-warming blend of earthy legumes and vibrant spices. The split peas are simmered until creamy and tender, then finished with a 'tadka'—a traditional tempering of aromatic spices bloomed in hot oil to unlock their full fragrance. It is a protein-packed, plant-based masterpiece that perfectly balances the sweetness of the peas with the pungent warmth of fresh ginger, garlic, and toasted cumin.
🥗 Ingredients
The Dal Base
- 1.5 cups Yellow split peas (Chana Dal or Lathyrus sativus) (rinsed thoroughly until water runs clear)
- 4.5 cups Water (plus more if needed for desired consistency)
- 1/2 teaspoon Ground turmeric
- 1 teaspoon Kosher salt (adjust to taste)
- 1 piece Bay leaf (dried)
Aromatics and Sauté
- 1 medium Yellow onion (finely diced)
- 1 tablespoon Fresh ginger (grated or finely minced)
- 4 pieces Garlic cloves (minced)
- 1-2 pieces Serrano or Thai bird's eye chili (slit lengthwise for mild heat or minced for spicy)
- 1 medium Roma tomato (finely chopped)
The Tadka (Tempering)
- 2 tablespoons Ghee or Neutral oil (use oil for a fully vegan dish)
- 1 teaspoon Cumin seeds (whole)
- 1/2 teaspoon Brown mustard seeds (optional but recommended)
- 2-3 pieces Dried red chilies (whole)
- 1 pinch Asafoetida (Hing) (adds a savory, umami depth)
- 1/2 teaspoon Kashmiri red chili powder (for vibrant color and mild warmth)
Finishing Touches
- 1/4 cup Fresh cilantro (chopped)
- 1 tablespoon Lemon or Lime juice (freshly squeezed)
- 1/2 teaspoon Garam masala (sprinkled at the very end)
👨🍳 Instructions
-
1
Rinse the yellow split peas in a fine-mesh sieve under cold running water until the water is no longer cloudy. For the best texture, soak the peas in warm water for 30 minutes before cooking, then drain.
-
2
In a large heavy-bottomed pot or Dutch oven, combine the rinsed split peas, 4.5 cups of water, turmeric, salt, and the bay leaf.
-
3
Bring the mixture to a boil over medium-high heat. Once boiling, use a spoon to skim off and discard any white foam that rises to the surface.
-
4
Reduce the heat to low, cover the pot partially, and simmer for 35-45 minutes. The peas should be soft and starting to break down but not completely mushy.
-
5
While the dal simmers, heat a separate small skillet over medium heat with a teaspoon of oil. Sauté the onions until golden brown and translucent, about 6-8 minutes.
-
6
Add the ginger, garlic, and green chilies to the onions. Cook for another 2 minutes until fragrant, then stir in the chopped tomatoes and cook until they soften.
-
7
Stir this onion-tomato mixture into the pot of simmering dal. Continue to cook for another 10 minutes to allow the flavors to meld together.
-
8
Check the consistency; if the dal is too thick, add a splash of hot water. Use a whisk or the back of a spoon to lightly mash a small portion of the peas against the side of the pot to create a creamier texture.
-
9
Prepare the Tadka: In a small frying pan or tadka ladle, heat the 2 tablespoons of ghee or oil over medium-high heat. Once shimmering, add the cumin seeds and mustard seeds. When they begin to sizzle and pop, add the dried red chilies and asafoetida.
-
10
Turn off the heat for the tadka pan and quickly stir in the Kashmiri red chili powder (don't let it burn). Immediately pour this sizzling spiced oil over the cooked dal. It will hiss and release an incredible aroma.
-
11
Remove the bay leaf. Stir in the fresh lemon juice, sprinkle with garam masala, and garnish generously with chopped cilantro before serving.
💡 Chef's Tips
Soaking the split peas for at least 30 minutes reduces cooking time and ensures a more even, creamy texture. Be careful not to burn the spices during the tadka stage; the chili powder should only be in the hot oil for 2-3 seconds before being added to the dal. If you have a pressure cooker or Instant Pot, you can cook the dal base in just 15 minutes on high pressure. For a deeper flavor, use a high-quality cultured ghee instead of oil. Leftover dal thickens significantly in the fridge; simply thin it out with a little water when reheating.
🍽️ Serving Suggestions
Serve hot over a bed of steamed Basmati rice or Jeera (cumin) rice. Pair with buttery garlic naan or toasted paratha for dipping. Add a side of crunchy onion lachha (pickled onion rings with lime and chili) for texture contrast. Complement the spices with a cooling dollop of cucumber raita or plain Greek yogurt. Serve alongside a vegetable stir-fry like Aloo Gobi (potato and cauliflower) for a full feast.