Everyday Yellow Dal

By Ruta Kahute:


  • 1 cup yellow split peas, soaked in cold water for 1 hour
  • 1 large tomato (about 8 ounces), cut into 8 wedges
  • 1/4 cup canola oil
  • 1/2 teaspoon cumin seeds
  • 1 medium red onion, finely chopped
  • 5 large garlic cloves, thinly sliced
  • 1 teaspoon coriander seeds, finely ground
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon cayenne
  • 1/4 cup minced cilantro leaves
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt


  1. Drain the dal (split peas) and place in a large saucepan. Add the tomato and 3 cups of water and bring to a boil.
  2. Reduce the heat to a simmer, cover and cook until peas are tender, 45 minutes to 1 hour.
  3. Pick out any tomato skins and whisk dal to emulsify it. Keep warm over very low heat.
  4. Heat the oil in a medium skillet over high heat.
  5. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or splatter screen.
  6. After the seeds have stopped sputtering, add the onion and saute over medium heat.
  7. About 3 minutes later, add the garlic and saute until most of the onion has turned dark brown, about 5 minutes altogether.
  8. Add the coriander, turmeric and cayenne, stir and pour mixture over the dal.
  9. Add the cilantro, butter and salt to the dal and simmer for another 5 minutes. Serve hot.


5 spices 50 dishes, Adapted from Ruta Kahate via, 6/8/07


[[Instantpot]] [[Dals]] [[Indian recipes]]

Everyday Yellow Dal