Gujarati Dal
A warmly spiced split-pea curry with turmeric, cumin, and a finishing tadka of mustard seeds and curry leaves. Ready in 25 minutes, naturally vegetarian, and deeply satisfying.
- Total time
- 25 min
- Servings
- 4
- Calories
- 238
- Protein
- 16g
Ingredients
- 1 cup yellow split peas (chana dal), rinsed
- 4 cups water
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- 10 leaves curry leaves (fresh or dried)
- 2 tbsp olive oil
Instructions
- 1
Pour the rinsed yellow split peas into a large pot and add 4 cups of water.
- 2
Bring the water to a boil over high heat, then reduce to medium-low heat and simmer uncovered for 15 minutes, stirring once halfway through, until the peas are very soft and falling apart.
- 3
Stir in 0.5 teaspoon of turmeric powder and a pinch of salt until fully mixed, then remove from heat.
- 4
In a small bowl, combine 2 tablespoons of olive oil with 1 teaspoon of cumin seeds and 10 curry leaves.
- 5
Set a small skillet over medium-high heat and pour in the oil-seed mixture, then listen for the cumin to crackle and smell strongly fragrant, about 30 to 45 seconds.
- 6
Pour the entire hot oil, seeds, and leaves into the cooked dal and stir vigorously to combine, then taste and add salt and pepper until it tastes right to you.
Tools you’ll need
- large pot with lid
- wooden spoon or ladle
- small skillet
- small bowl
- spoon for stirring
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