Yellow Split Pea Dal
Savor the comforting flavors of Yellow Split Pea Dal, a soul-warming Indian-inspired dish that's hearty, nutritious, and bursting with spices. This dal features tender yellow split peas simmered to perfection and infused with a fragrant blend of turmeric, cumin, coriander, and garam masala. A layer of richness is added through coconut oil or ghee, while a final tempering of mustard and cumin seeds elevates every bite. Finished with a vibrant touch of fresh cilantro and a zesty splash of lemon juice, this versatile recipe pairs wonderfully with fluffy steamed rice or soft naan. Whether you're seeking a vegetarian main course or a protein-packed side dish, this dal is a wholesome, flavor-forward addition to your dinner table. Perfect for meal prep or cozy weeknight dinners, it’s easy, healthy, and irresistibly delicious!
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Recipe Information
Ingredients
- 1 cup yellow split peas
- 4 cups water
- 2 tablespoons coconut oil or ghee
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 unit green chili, finely chopped (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 1 teaspoon (or to taste) salt
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 unit dried red chili (optional)
Instructions
Rinse the yellow split peas thoroughly under cold water until the water runs clear.
In a large pot, combine the rinsed split peas and 4 cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Reduce the heat to low, partially cover, and let it simmer for 30-35 minutes or until the split peas are tender and breaking apart. Stir occasionally to prevent sticking.
While the split peas cook, heat 1 tablespoon of coconut oil or ghee in a skillet over medium heat. Add mustard seeds and cumin seeds. Once they start to crackle, add the dried red chili (if using), chopped onions, garlic, and ginger.
Sauté the onion mixture until the onions are golden brown, about 5-7 minutes. Stir in turmeric powder, ground cumin, and ground coriander, and cook for 1 more minute until fragrant.
Once the split peas are cooked, add the onion mixture to the pot along with salt and garam masala. Stir well to combine and simmer for another 5-10 minutes to blend the flavors.
Turn off the heat and stir in lemon juice and fresh chopped cilantro.
In a separate small pan, heat the remaining 1 tablespoon of coconut oil or ghee on medium heat. Add a pinch of mustard seeds and cumin seeds, letting them sizzle. Pour this tempered oil over the dal right before serving.
Serve warm with steamed rice, naan, or your favorite flatbread. Enjoy!
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 5.8 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 623 mg | 13% | |
*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.
