Best Easy Curried Yellow Dal Yellow Split Peas Recipes

INDIAN YELLOW SPLIT PEA DAL

Steps:

• Gather the ingredients.
• In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
• Add the turmeric , cayenne, and 1/2 teaspoon of salt, and cover.
• Cook for at least 20 minutes, covered, until the yellow split peas are fully cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
• Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine. Cook for 4 to 6 minutes, or until the onion is soft.
• Add the spiced onion mixture to the split peas, and allow to simmer for at least 5 more minutes.
• Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl. Enjoy!

DAL (INDIAN LENTIL CURRY)

Steps:

• Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
• Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
• Add onions and fry until softened.
• Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
• Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
• Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
• Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
• Stir through garam masala at the end. Adjust salt if desired.
• Pour over Tadka, if using, and stir through.
• Serve Dal over rice, garnished with a sprig of coriander if desired.

YELLOW SPLIT PEA DHAL

Steps:

• Rince split pea until water runs clear.
• Boil 1 litre of water, add cinnamon stick, turmeric, chilli pieces and 2 slices of ginger. Simmer for 30-45 minutes (check packaging of split pea for recommended cooking lengths.)
• Heat oil in frying pan and add cumin seed. Fry for 30 seconds and add onion, chilli (add aditional chilli here if required), ginger. Fry until onion is soft. Add garlic, coriander, garam masala and salt and fry for further two minutes. Add tomato plus 100ml water and allow to cook for 20-30 minutes.
• Add spice mix to split pea and stir though. Squeeze in lemon juice and serve topped with coriander leaf.
• Eat as a main with roti or as a side.

CURRIED YELLOW SPLIT PEA SOUP WITH SPINACH

Steps:

• In a large soup pot, heat oil over medium heat. Add onion and garlic and cook until soft, 3-5 minutes.
• Add ginger, cumin, curry powder, turmeric, coriander and cayenne. Cook, stirring, 1 minute to toast the spices.
• Add yellow split peas and 8 cups of water. Bring to a boil over high heat.
• Reduce heat to medium-low, cover and simmer until split peas are soft, about 45 minutes.
• Add spinach and salt. Cook until spinach wilts, about 1-2 minutes. Soup will thicken upon standing. Add additional water to thin.

TOOR DAL (SPLIT YELLOW PIGEON PEAS)

Steps:

• Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
• Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
• Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
• Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.

EASY MOONG DAL (MASHED YELLOW SPLIT PEAS)

Steps:

• In large pan boil the split peas in plenty of water for about 30 minutes until tender. If the water starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mashed potatoes, the majority of the lentils will have lost their shape and most of the water will have evaporated.
• Remove pot from range, drain the water from the lentils and stir in salt. Cover and set aside.
• Chop onion, and combine with the jalapeno, turmeric and curry powder.
• Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, carefully add the black mustard seeds. Stand back as they may pop up into your face. Cover the pan with the lid and continue cooking the mustard seeds until the popping quiets down.
• Now add the onion mixture to the pan and saute until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
• Garnish each serving with minced cilantro leaves.
• Serve with basmati rice.