Ingredients

• 1 cup yellow split peas
• 3 cup water
• 2 tablespoon ghee
• 1 onion, diced
• 3 clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tomatoes, diced
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 0.5 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon garam masala
• 1 lemon, juiced
• 0.25 cup cilantro, chopped

Steps

1. Rinse the yellow split peas thoroughly under cold running water until the water runs clear, then drain.
2. Heat the ghee or oil in a large pot or Dutch oven over medium heat for 1 minute.
3. Add the cumin seeds and let them sizzle and release their aroma for about 30 seconds.
4. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
5. Stir in the minced garlic and ginger and cook for 1 minute until fragrant.
6. Add the turmeric, ground coriander, and cayenne pepper, stirring constantly for 30 seconds to toast the spices.
7. Add the diced tomatoes and cook for 2 minutes, stirring occasionally.
8. Pour in the rinsed lentils and 3 cups of water, stirring to combine.
9. Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 25 to 30 minutes until the lentils are completely soft and breaking apart.
10. Stir occasionally during cooking to prevent sticking and to help break down the lentils into a creamy consistency.
11. Once the lentils are very soft, mash some of them against the side of the pot using a wooden spoon to thicken the dal.
12. Season with salt and garam masala, adjusting to taste.
13. Stir in the lemon juice.
14. Ladle the dal into serving bowls and garnish with fresh chopped cilantro.

Nutrition