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yellow split pea dahl in a bowl with a lemon wedge and a napkin
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4.42 from 24 votes

Yellow Split Pea Dahl

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 Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Beans + Lentils
Cuisine: American
Keyword: yellow split pea dahl
Servings: 6 as a main dish
Author: Carolyn Gratzer Cope

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

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

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