Yellow Split Pea Dal with Basmati Rice (2024)

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Warming and cheerful, this Yellow Split Pea Dal is full of homey flavours that awaken the senses; serve with steamed basmati rice for a complete meal!

Yellow Split Pea Dal with Basmati Rice (1)

I never grew up eating anything remotely close to Yellow Split Pea Dal with Basmati Rice, that’s for sure! Like I have mentioned previously, my mom was the main cook in our family home. She prepared simple and rustic dishes that didn’t explore tastes and flavours much further that what was considered local.

Thinking back, my mother’s spice rack had each one of the spices featured in this recipe, but I can’t recall her using them all in the same dish! Spices like cloves and cinnamon were used in baking. She never added them to a savoury dish.

I can remember her spice rack having turmeric and cumin, but to be perfectly honest, I don’t think the seal was every cracked on the jar of cumin. (Maybe that’s why I don’t care for it that much!) And, she saved her jar of turmeric for making Preserved Mustard Pickles.

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NEWFOUNDLANDERS LOVE SPLIT PEAS

But, yellow split peas are another story completely! Yellow split peas were – and still are – a very popular ingredient in Newfoundland cuisine. In some families, yellow split peas are used at least once a week to make a boiled peas pudding; a traditional side served with Jigg’s Dinner.

Yellow split peas can also be found quite regularly in Yellow Split Pea Soup. (Mine is a vegetarian version and is so yummy!) It can also be found in many stew and soup recipes as well. Newfoundlander’s love their yellow split peas, that’s for sure!

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THEY’RE SUPER HEALTHY

And, why shouldn’t they? These little gems are very good for you and contribute to overall health. They are are high in fiber, protein, and various vitamins and minerals but low in fats.

So, why should you make this Yellow Split Pea Dal with Basmati Rice ? Because it’s delicious. There, have I said enough? The taste is warm and soothing. The cumin, turmeric, curry, and cloves add such a depth and such a comfort to the dish. In addition to that, there’s the aromatics that add to the flavour profile and bring that homemade feeling to the dish.

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HERE IS WHAT YOU WILL NEED:

  1. Onion, Garlic, & Ginger – These aromatics are the beginning of a truly great dish. They are cooked in olive oil until tender and fragrant.
  2. Seasonings & Spices – You will need turmeric, cumin, cloves, cinnamon, salt, ground black pepper, and dried red chili flakes. These all combine to create that deep, earthy, homey taste that is what dal is all about.
  3. Tomato Paste – Both for colour and flavour, but it will also help to thicken the dal.
  4. Vegetable Stock – This will cook the split peas and flavour them too, of course.
  5. Split Peas – No pre-soaking required. Dump them in and cook them together with the other ingredients.

HOW TO MAKE YELLOW SPLIT PEA DAL

In a heavy bottomed pan with a lid, add the olive oil and onions. Sauté the onions over medium heat until translucent – about 5 minutes. Add the garlic and ginger. Stir into the onions. Sauté for 2-3 minutes. Add the turmeric, cumin, cloves, cinnamon, salt, black pepper, and dried red chili flakes. Stir into the onion mixture. Next, add the vegetable broth and tomato paste. Stir the mixture until the tomato paste is well incorporated. Lastly, stir in the yellow split peas. Reduce the heat to simmer and place the lid on the pan. Simmer for one hour.

Remove the lid and stir the dal. Place the lid back on the pan and continue to simmer, stirring every 15 minutes. Depending on the brand of yellow split peas you’re using, this dish may take less than two hours of cooking time. Once the peas have broken down and become just slightly mushy, the dal is ready. If the peas are not tender and soft when you taste, continue to simmer. If the dal becomes a little dry, add 1/4 cup more of vegetable stock, stir and continue to simmer.

Once the dal is ready, remove from heat, and serve immediately with the cooked basmati rice.To garnish top with chopped cilantro or parsley. (I used parsley, because I don’t care for the taste of cilantro.) Serve with sour cream or plain yogurt.

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SERVING SUGGESTIONS

Serving this with basmati rice is such a great option if you’re looking to complete the meal. The steamed rice pairs so well with the texture of the broken down yellow split peas. Also, a tablespoon or so of plain Greek yogurt or sour cream served right on top is so good too! Try serving it with flat bread too.

All in all, you don’t need the rice or any other accompaniment. The Yellow Split Pea Dal is perfectly filling and wholesome on its own. Besides, if there’s no sides, you can fit more dal into your bowl, right!?

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Yellow Split Pea Dal with Basmati Rice (13)

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Warming and cheerful, this Yellow Split Pea Dal is full of homey flavours that awaken the senses; serve with steamed basmati rice for a complete meal!

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings 10 servings

Calories 300kcal

Author Lord Byron’s Kitchen

Ingredients

  • 2 tablespoons olive oil
  • 2 large onions, finely chopped
  • 5 cloves garlic, minced
  • 2 teaspoon ginger, freshly grated
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 1/2 teaspoon dried cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried red chili flakes, optional
  • 6 cups vegetable stock
  • 1/4 cup tomato paste
  • 3 cups yellow split peas, not pre-soaked
  • 2 cups basmati rice, cooked as per package instructions
  • 1/4 cup parsley, finely chopped

Instructions

  • In a heavy bottomed pan with a lid, add the olive oil and onions. Saute the onions over medium heat until translucent – about 5 minutes.

  • Add the garlic and ginger. Stir into the onions. Saute for 2-3 minutes.

  • Add the turmeric, cumin, cloves, cinnamon, salt, black pepper, and dried red chili flakes. Stir into the onion mixture.

  • Next, add the vegetable broth and tomato paste. Stir the mixture until the tomato paste is well incorporated.

  • Lastly, stir in the yellow split peas. Reduce the heat to simmer and place the lid on the pan. Simmer for one hour.

  • Remove the lid and stir the dal. Place the lid back on the pan and continue to simmer, stirring every 15 minutes.

  • Depending on the brand of yellow split peas you’re using, this dish may take less than two hours of cooking time. Once the peas have broken down and become just slightly mushy, the dal is ready. If the peas are not tender and soft when you taste, continue to simmer. If the dal becomes a little dry, add 1/4 cup more of vegetable stock, stir and continue to simmer.

  • Once the dal is ready, remove from heat, and serve immediately with the cooked basmati rice.

  • To garnish top with chopped cilantro or parsley. (I used parsley, because I don’t care for the taste of cilantro.) Serve with sour cream or plain yogurt.

Nutrition

Calories: 300kcal | Carbohydrates: 52g | Protein: 16g | Fat: 3g | Sodium: 862mg | Potassium: 743mg | Fiber: 16g | Sugar: 8g | Vitamin A: 635IU | Vitamin C: 7.3mg | Calcium: 59mg | Iron: 3.7mg

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Yellow Split Pea Dal with Basmati Rice (2024)

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