Yellow Split Pea Curry Recipe – Traditional Indian Dal Tadka

Last Updated on 6 months ago by Neha Deshmukh

Yellow Split Pea Curry Recipe – Traditional Indian Dal Tadka

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Yellow Split Pea Curry, or Dal Tadka as it’s lovingly called in many Indian homes. This isn’t just a recipe; it’s a warm hug in a bowl, perfect for a cozy weeknight dinner or a festive gathering. I first learned to make this from my dadi (grandmother), and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Dal Tadka is incredibly satisfying. It’s packed with protein, wonderfully aromatic, and surprisingly easy to make. It’s a staple in Indian cuisine for a reason! You’ll love how the simple ingredients transform into something truly special with a little bit of patience and the magic of tadka (tempering). Plus, it’s naturally gluten-free and can easily be made vegan.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 cup dry yellow split peas (approx. 200g)
• 1 small onion, finely diced
• 1 sprig curry leaf
• 1 small tomato, blanched and diced
• 0.5 tspn black mustard seeds
• 0.5 tspn cumin seeds
• 1 dry chilli
• 2 large cloves garlic, smashed
• 0.5 tspn turmeric powder
• 0.5 tspn garam masala
• 1 tspn masala powder (I like MDH or Everest)
• 0.5 tspn Kashmiri chilli powder
• 1 tbsp vegetable oil or melted ghee
• 1 piece cinnamon stick
• 1 bay leaf

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Yellow Split Peas (Toor Dal): These are the star! They cook up beautifully and have a lovely, slightly nutty flavor. Make sure you rinse them well before cooking.
• Kashmiri Chilli Powder: Don’t skip this if you want that gorgeous, vibrant red color! It adds color without a ton of heat. You can find it at most Indian grocery stores.
• The Tadka (Tempering): This is everything. Blooming the spices in hot oil releases their aromas and creates a depth of flavor that’s just incredible. Don’t rush this step! The sizzle and pop of the mustard seeds are music to any Indian cook’s ears.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the split peas a really good rinse under cold water. This helps remove any dust or impurities. Then, in a saucepan, combine the rinsed split peas with turmeric powder, a pinch of salt, and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the peas are soft and mushy.
2. While the peas are cooking, let’s prepare the tadka. Heat the oil or ghee in a separate pan over medium heat. Once hot, add the cinnamon stick, bay leaf, mustard seeds, and cumin seeds. Let them sizzle and pop – this usually takes about 30 seconds.
3. Now, add the finely diced onion, dry chilli, and curry leaves. Sauté until the onions caramelize and turn a beautiful golden brown. This takes patience, but it’s worth it!
4. Stir in the smashed garlic, masala powder, Kashmiri chilli powder, and garam masala. Cook for just a minute, stirring constantly, until fragrant. Be careful not to burn the spices!
5. Add the diced tomatoes and cook, covered, for 3-4 minutes, or until they break down into a soft pulp.
6. Time to bring it all together! Pour the cooked split peas into the spice mixture. Stir well to combine. Simmer for another 10-15 minutes, allowing the flavors to meld beautifully.
7. If the dal is too thick, add a little more water to reach your desired consistency. Taste and adjust the salt as needed. Serve hot!

Expert Tips

• Don’t be afraid to adjust the spices to your liking.
• A pinch of asafoetida (hing) in the tadka adds a lovely savory depth.
• For a smoother dal, you can use an immersion blender to partially blend it.

Variations

• Vegan Adaptation: Simply use vegetable oil instead of ghee.
• Spice Level Adjustment: Reduce or omit the dry chilli and Kashmiri chilli powder for a milder flavor. Add a pinch of cayenne pepper for extra heat!
• Regional Variations:
  • Maharashtra Style: Add a tablespoon of grated coconut to the dal during the last 5 minutes of simmering.
  • Gujarati Style: Add a teaspoon of sugar and a squeeze of lemon juice for a slightly sweet and tangy flavor. My friend, Rina, swears by this!

Serving Suggestions

Dal Tadka is incredibly versatile. It’s fantastic with:

• Steaming hot pilaf (rice)
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Dal Tadka can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors continue to develop! You can also freeze it for up to a month.

FAQs

• What is the best way to soak split peas for faster cooking? Soaking isn’t essential, but it can reduce the cooking time. Soak the split peas in water for at least 30 minutes, or up to a few hours, before cooking.
• Can I use a pressure cooker to make this dal? Absolutely! Pressure cooking will significantly reduce the cooking time. Cook for about 15-20 minutes on high pressure, then release the pressure naturally.
• What is the purpose of tempering the spices? Tempering, or tadka, is a crucial step in Indian cooking. It releases the essential oils in the spices, creating a more fragrant and flavorful dish.
• Can I substitute ghee with oil? Yes, you can! While ghee adds a unique richness, vegetable oil works perfectly well, especially if you’re looking for a vegan option.
• How can I adjust the consistency of the dal? Simply add more water if it’s too thick, or simmer for a few more minutes if it’s too thin.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian sunshine into your kitchen.