Yellow Split Pea Dal

Yellow Split Pea Dal

Yellow Split Pea Dal

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.

  • 4Servings


  • 2 Tbs. coconut oil
  • 1 small yellow onion, finely chopped (1 cup)
  • 6 cloves garlic, minced (2 Tbs.)
  • 1/2 cup finely chopped carrots
  • 1 tsp. cumin seeds
  • 1 tsp. turmeric powder
  • 2 tsp. red pepper flakes, plus more for garnish
  • 11/2 cups dried yellow split peas
  • 1 lemon, juiced (2 Tbs.)
  • 1/2 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).

Nutrition Information

  • Calories: 344
  • Carbohydrate Content: 52 g
  • Fat Content: 9 g
  • Fiber Content: 23 g
  • Protein Content: 16 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 16 mg
  • Sugar Content: 4 g