nutritional information

Per 1 1/4-cup serving:

  • Calories: 344
  • Protein: 16 g
  • Total Fat: 9 g
  • Saturated Fat: 6 g
  • Carbohydrates: 52 g
  • Cholesterol: 0 mg
  • Sodium: 16 mg
  • Fiber: 23 g
  • Sugar: 4 g
Vegan Gluten-Free

Yellow Split Pea Dal

Yellow Split Pea Dal

Serves 4

You can easily master this classic Indian dish in a rice cooker. If your cooker comes with a steamer basket, try steaming fresh cauliflower or broccoli to accompany the dal.
  • 2 Tbs. coconut oil
  • 1 small yellow onion, finely chopped (1 cup)
  • 6 cloves garlic, minced (2 Tbs.)
  • ½ cup finely chopped carrots
  • 1 tsp. cumin seeds
  • 1 tsp. turmeric powder
  • 2 tsp. red pepper flakes, plus more for garnish
  • 1½ cups dried yellow split peas
  • 1 lemon, juiced (2 Tbs.)
  • ½ cup cilantro leaves, for garnish, optional

1. Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, garlic, and carrots, and sauté 5 to 6 minutes, or until vegetables are softened. Add cumin, turmeric, and red pepper flakes; cook 1 minute more.

2. Adjust rice cooker setting to “slow cook” (or similar). Pour in 4 cups water, stir in split peas, and season with salt and pepper, if desired. Cover, and cook 3 to 4 hours, or until peas are soft. Thin dal with water, if desired. Serve drizzled with lemon juice, and garnish with cilantro (if using).

January/February 2014 p.44

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I always start with the trinity of Indian cooking. Garlic, ginger and chile. I purée the amounts I want (so all tastes can go to preferences here) and they are mixed in the one jam jar to be fridged. A tsp or two (depending on other flavours to be added) are the basic starter after fry on initial spice mix and then the rices, seeds, beans, vegetables or whatever. I make my own curry powders and always ensure they include a touch of sugar and a touch of salt to balance out the flavours but only when the cooking well underway.

Pongodhall - 2015-04-08 07:17:49

Soaking the peas in water fr an hour prior to cooking helps soften it and cook faster (just under an hour) on stove top without a rice/pressure cooker.

Pv - 2015-03-31 22:53:23

How would you cook this without a rice cooker?

jeaninne - 2015-03-31 16:41:36

I dont have a rice cooker. Can j cook it on stove top in saucepan, or in a slow cooker?

Kathy - 2014-09-25 12:08:56

Made this in a pressure cooker. Same instructions, but cooked for 10 minutes on high pressure. Delicious!

DeeDee - 2014-05-21 19:26:46

Made on the stovetop. Sauteed over medium heat. Added peas and water then simmered over med-low for 45-50 min. Needed to add 1/2 - 1 cup water.

Wendy - 2014-02-27 20:23:11

Looks good.

Belle - 2014-02-27 19:05:01

For those of us that do not have a rice cooker, how long do we cook it for, need directions please.

Judy Anderson - 2014-02-21 18:40:13


seri - 2014-02-19 04:28:59

Thank You Margaret for sharing the slow cooker tip!

tina - 2014-02-18 21:09:20

I made this for dinner tonight. It was absolutely delish. I used cumin and saffron. Didn't have turmeric. The cilentro and lemon made the dish. Had a side of cauliflower. Will make this again.

EMELIA D\'ANGELO - 2014-02-17 00:00:09

Easy to make and tasty. Needs the lemon juice and cilantro to complete the dish. Used a slow cooker set on high and cooked for four hours.

Margaret - 2014-02-12 02:12:20

This was super yummy. Even my 12 year old son liked it. I added a good bit of lime juice and cilantro at the end. Didn't have the yellow split peas, so I used red lentils. It turned out great! Thanks VT for another great recipe!!

lisa griffin - 2014-01-22 18:37:43

Something was missing from this recipe. Thinking of well-balanced thai and indian food, it was missing something sweet and tangy to balance the taste. I tried adding a bit of maple syrup and lemon juice to balance it out. It helped. If I do try to experiment with this further, I may try adding more curry powder.

Anne-Marie Parent - 2014-01-10 02:24:59