Indian-Inspired Yellow Dal
4 Servings
Prep Time: 10 Minutes
Cook Time: 50-65 Minutes
Tips & Description
Simple, comforting, and deeply nourishing, everyday yellow dal features yellow split peas simmered until tender and enriched with a fragrant tempering of cumin, garlic, onion, and warm spices. The texture is smooth yet rustic, making it ideal spooned over steamed rice or served alongside flatbread.
Soaking the split peas beforehand helps them cook more evenly and shortens the simmering time. For a silkier consistency, gently whisk the dal once it’s tender to lightly emulsify it. Let the cumin seeds fully bloom in hot oil before adding the onions to build a strong foundation of flavor. Finish with fresh cilantro and a touch of butter for added warmth and richness.
Ingredients
- 1 cup yellow split peas, soaked in cold water for 1 hour
- 3 cups water
- 1 large tomato (about 8 ounces), cut into wedges
- ¼ cup canola oil
- ½ teaspoon cumin seeds
- 1 medium red onion, finely chopped (about 1½ cups)
- 5 garlic cloves, thinly sliced
- 1 teaspoon coriander seeds, finely ground
- ¾ teaspoon ground turmeric
- ½ teaspoon cayenne
- ¼ cup minced cilantro leaves
- 1 tablespoon unsalted butter
- 1 teaspoon salt
Steps to Cook
1. Drain the soaked split peas and place in a large saucepan. Add the water and tomato wedges. Bring to a boil, reduce heat to a simmer, cover, and cook until the peas are tender, 45 minutes to 1 hour. Remove any tomato skins and whisk lightly to emulsify. Keep warm over low heat.
2. Heat the oil in a medium skillet over high heat. Add the cumin seeds and cover with a lid or splatter guard. Let the seeds splutter.
3. Add the chopped onion and sliced garlic. Sauté over medium heat until the onion is deep golden brown, about 5 minutes.
4. Stir in the ground coriander, turmeric, and cayenne. Cook briefly until fragrant.
5. Pour the onion mixture into the dal. Add the cilantro, butter, and salt. Simmer for 5 minutes more.
6. Serve hot.