Yellow Split Pea Dahl

This savory, satisfying yellow split pea dahl works equally well as the centerpiece of a simple meal or a component of a larger one. Don’t miss it.

Want to save this recipe?

Enter your email below and I’ll send it to your inbox. Plus get great new recipes every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Why we love this recipe

Split peas are such an amenable ingredient that I sometimes forget about them entirely. That’s never a good idea. They’re comforting and satisfying and packed with unimpeachable nutrition.

In this riff on dahl, they get a savory vibe studded with ginger, garlic, lemon, and lots of cozy spices like cumin, cardamom, turmeric, and paprika. This recipe works beautifully as a main dish (with some simply cooked basmati rice and a vegetable), or as part of a more elaborate meal.

I first published this recipe here way back in 2012, inspired by Kalyn’s Kitchen. I’ve since updated the post for clarity, but the recipe remains the same.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

• This recipe uses yellow split peas/matar dal (Pisum sativum), which are generally easy to find in U.S. grocery stores and don’t need to be soaked. They’re a great source of protein and complex carbs. Note that, though they look similar, they’re a different crop from split pigeon peas/toor dal (Cajanus cajan).
• Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
• I haven’t pictured water here, but you’ll need 5 cups, as directed in the recipe card below.

How to make it

Here’s an overview of what you’ll do to make a great batch of split pea dahl. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

1. First you’ll cook the aromatics and seasonings in the oil.
2. Add the split peas and the water, along with salt and pepper.
3. Bring to a boil, then turn down the heat to simmer, and cover. Cook for about an hour, until split peas are tender.
4. Off the heat, stir in the lemon juice and cilantro. That’s it!

Expert tips and FAQs

More favorite comforting legumes

• Red lentil dahl with coconut milk
• Cooked red lentils adapted from Ottolenghi
• Vegan chickpea curry

4.42 from 24 votes

Yellow Split Pea Dahl

By Carolyn Gratzer Cope

This savory, satisfying split pea dahl works equally well as the centerpiece of a simple meal or a component of a larger one. Don't miss it.

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Servings: 6 as a main dish

SaveSaved Pin Recipe Comment Print Recipe

Want to save this recipe?

Enter your email and I’ll send it to your inbox. Plus get great new recipes every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Ingredients

• ▢ 2 tablespoons (30 ml) safflower oil
• ▢ 1 large yellow onion, finely diced
• ▢ 1 ½ teaspoons fine sea salt, divided
• ▢ 8 cloves garlic, minced
• ▢ One 1 1/2-inch piece fresh ginger, about 25 grams, peeled and minced
• ▢ 2 teaspoons ground cumin
• ▢ 2 teaspoons ground coriander
• ▢ 1 teaspoon ground paprika
• ▢ 1 teaspoon ground turmeric
• ▢ 2 ¾ cups (500 grams) yellow split peas
• ▢ 5 cups 1(200 ml) water
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 3 tablespoons (45 ml) freshly squeezed lemon juice (from about one lemon)
• ▢ 1 cup chopped fresh cilantro

Cook ModePrevent your screen from going dark

Instructions 

• Heat the oil in a heavy 5-quart pot over medium-high heat.
• Add the onion along with about 1/2 teaspoon of the salt and cook, stirring occasionally, until softened, about 5 minutes.
• Add the garlic, ginger, cumin, coriander, paprika, and turmeric and cook, stirring constantly, for 60 seconds.
• Add the split peas, the remaining salt, pepper, and water. Give it all a good stir.
• Raise the heat to high and bring to a boil.
• Reduce the heat to maintain a simmer and cover the pot.
• Cook, stirring occasionally, until split peas are very tender and most have lost their defined shape, about an hour.
• Stir in lemon juice and cilantro.

Notes

1. This recipe uses yellow split peas/matar dal (Pisum sativum), which are generally easy to find in U.S. grocery stores and don't need to be soaked. They're a great source of protein and complex carbs. Note that, though they look similar, they're a different crop from split pigeon peas/toor dal (Cajanus cajan).
2. Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
3. Dahl keeps well in an airtight container in the fridge for a week or in the freezer for a year. The flavors will only improve as they have a chance to blend.

Inspired by Kalyn's Kitchen.

Nutrition

Calories: 357kcal, Carbohydrates: 58.3g, Protein: 20.7g, Fat: 5.9g, Fiber: 22.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Beans + Lentils

Cuisine: American

Tried this recipe?Mention @umamigirl or tag #umamigirl!