Dal indien


  • 1 cup yellow split peas (uncooked)
  • 2 cups water (or vegetable broth)
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt, plus more to taste
  • 1 tablespoon margarine
  • 1 medium onion, diced
  • 1 1/2 teaspoons cumin, whole seeds or ground
  • 2 whole cloves
  • Dash pepper, to taste


  1. Gather the ingredients.
  2. In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
  3. Add the turmeric, cayenne, and 1/2 teaspoon of salt, and cover.
  4. Cook for at least 20 minutes, covered, until the yellow split peas are fully cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
  5. Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine. Cook for 4 to 6 minutes, or until the onion is soft.
  6. Add the spiced onion mixture to the split peas, and allow to simmer for at least 5 more minutes.
  7. Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl. Enjoy!


  • Yellow lentils will work great in this recipe, but will likely need a little less time to cook.
  • When using whole peas, soak them first or extend the cooking time.
  • If you happen to have asafoetida hing spice on hand, add a little to the onion mixture during the last 30 seconds of cooking for extra flavor.
  • Add 1 to 2 tablespoons of tomato paste to the dal along with the tadka.
Tags: Dal pois_jaune