Dhal Curried Split Peas
Warm, comforting, and brimming with aromatic spices, Dhal Curried Split Peas is a hearty vegan dish that masterfully blends yellow split peas with a symphony of turmeric, cumin, coriander, and an optional kick of red chili. This protein-packed curry is gently simmered to perfection, infused with the flavors of ginger, garlic, and curry leaves, and brightened with fresh cilantro and a zesty squeeze of lime. Perfectly paired with steamed rice or warm flatbreads, this easy-to-make recipe is both nutritious and bursting with flavor. Whether you're craving a wholesome weeknight meal or a vibrant plant-based side dish, this dhal will transport your taste buds straight to South Asia.
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Recipe Information
Ingredients
- 1 cup Yellow split peas (chana dal)
- 4 cups Water
- 2 tablespoons Coconut oil or vegetable oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder (optional)
- 6 leaves Curry leaves (optional)
- 1 medium Tomato, diced
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime or lemon juice
- Salt, to taste
- 0.25 teaspoon Ground black pepper
Instructions
Rinse the yellow split peas thoroughly under cold water until the water runs clear. Soak them in water for 30 minutes, then drain.
In a large pot, bring 4 cups of water to a boil. Add the soaked split peas, reduce the heat to a simmer, and cook for 25–30 minutes or until the peas are tender but still hold their shape. Skim off any foam that rises to the surface while cooking. Once done, drain and set aside.
In a large skillet or pan, heat the coconut oil over medium heat. Add the finely chopped onion and sauté until golden brown, about 5–7 minutes.
Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant, stirring often to prevent burning.
Add the turmeric powder, ground cumin, ground coriander, and (if desired) red chili powder. Stir the spices into the onion mixture and cook for about 30 seconds until aromatic.
If using curry leaves, add them to the pan and stir briefly.
Add the diced tomato and a pinch of salt to the skillet. Cook for 3–5 minutes, stirring occasionally, until the tomato softens and breaks down into a thick paste.
Gently fold in the cooked split peas along with the coconut milk (if using) to the pan. Stir to coat the peas with the spice mixture.
Simmer the dhal curry on low heat for 10 minutes, stirring occasionally to prevent sticking. If the mixture seems too thick, add a splash of water to reach your desired consistency.
Season with salt and ground black pepper to taste. Stir in fresh cilantro and lime or lemon juice. Mix well and remove from heat.
Serve hot with steamed rice, roti, or flatbread. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 466 mg | 20% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 14.3 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2653 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
