This is an easy, authentic (so I’m told) tasting dal recipe, which looks beautiful and tastes delicious! It’s also vegan and fairly healthy, if you watch the quanitities of butter and oil. I tend to have a lighter hand than the recipes call for as I like to keep the calorie counts as low as possible without sacrificing the flavour. Below is the recipe as I made it. If you’d like to see the original recipe from Smitten Kitchen, click here.

Yellow Dal
Serves 4
A delicious, healthy, vegan Indian dish.
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Ingredients
  1. 1 cup yellow split peas, soaked in cold water for 1 hour
  2. 1 large tomato (about 8 ounces), cut into 8 wedges
  3. 1/4 cup canola oil (I used a bit less)
  4. 1/2 teaspoon cumin seeds
  5. 1 medium red onion, finely chopped (about 1 1/2 cups)
  6. 5 large garlic cloves, thinly sliced
  7. 1 teaspoon coriander seeds, finely ground (I used a mortar and pestle)
  8. 1 teaspoon ground turmeric, divided
  9. 1/2 teaspoon chilli powder
  10. 1/2 teaspoon garam masala
  11. 1/4 cup minced flat-leaf parsley
  12. 1/2 tablespoon unsalted butter
  13. 1/2 teaspoon salt
Instructions
  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, stir in 1/4 teaspoon of turmeric, cover and cook until peas are tender, 45 minutes to 1 hour. Pick out any tomato skins and whisk dal (I used an immersion blender) to emulsify it. Don't puree the dal - leave some peas whole. Keep warm over very low heat.
  3. Heat the oil in a medium skillet over high heat. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or splatter screen. After the seeds have stopped sputtering, add the onion and saute over medium heat. About 3 minutes later, add the garlic and saute until most of the onion has turned dark brown, about 5 minutes altogether. Add the coriander, turmeric, garam masala, and chilli powder, stir and pour mixture over the dal. Add the parsley, butter and salt to the dal and simmer for another 5 minutes. Serve hot.
Notes
  1. I served this with brown basmati rice and wilted baby spinach. If you like your dal with a bit more spice, add more chilli powder or use cayenne pepper.
  2. Note: If serving this as a main dish for big eaters, I would double the recipe. Otherwise, it works fine for 4 if there are side dishes/rice.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
The Pescetonian http://pescetonian.co.uk/
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