Split Peas with Vegetables Dal Tarkari
Experience the comforting flavors of "Split Peas with Vegetables Dal Tarkari," a wholesome and hearty South Asian-inspired dish that's brimming with warmth and spice. This vibrant recipe combines tender yellow split peas with a medley of vegetables like carrots, potatoes, and green beans, all simmered in an aromatic base of cumin, turmeric, garlic, and garam masala. It's a high-protein, plant-based meal perfect for cozy dinners or meatless mains, with layers of flavor enhanced by a touch of fresh cilantro and an optional squeeze of lemon. Serve this nourishing dal tarkari with steaming basmati rice, soft naan, or roti for an irresistible and healthy meal everyone will love. Keywords: split peas dal, vegetable curry, South Asian recipes, plant-based dinner, vegetarian dal recipe.
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Recipe Information
Ingredients
- 1 cup Yellow split peas (toor dal or chana dal)
- 4 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Oil (vegetable or mustard oil)
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 medium Tomato, diced
- 1 medium Carrot, diced
- 1 medium Potato, diced
- 0.5 cup Green beans, chopped
- 1 Green chili, slit (optional)
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
- 1 Lemon wedge (optional, for serving)
Instructions
Rinse the yellow split peas thoroughly under cold water until the water runs clear. Soak them in water for 30 minutes (optional, to reduce cooking time).
In a medium pot, combine the split peas, 4 cups of water, salt, and turmeric powder. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes, stirring occasionally, until the peas are tender but not mushy. Skim off any foam that forms on top. Set aside.
Heat oil in a large skillet or frying pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in garlic and ginger, and cook for another 1 minute until fragrant.
Add the diced tomato and cook until softened, about 3-4 minutes.
Add the diced carrot, potato, green beans, and the green chili (if using). Mix well and cook for 2-3 minutes, stirring occasionally.
Sprinkle in coriander powder and garam masala. Cook for an additional minute to toast the spices.
Pour the cooked split peas (along with their cooking liquid) into the vegetable mixture. Stir to combine and simmer for 10-15 minutes, until the vegetables are tender and the flavors have melded.
Adjust the seasoning with more salt if needed. For a thicker texture, mash some of the peas with a spoon.
Garnish with fresh chopped cilantro and serve hot with rice, roti, or naan. Add a squeeze of lemon juice for brightness, if desired.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 21.0 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3669 mg | 78% | |
*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.
