Whole30 Indian Dal using Dried Split Peas (Edit recipe)

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Dal or lentils are an essential part of India’s culinary tradition and is comfort in a bowl. When I did my first Whole30, I missed dal terribly since legumes werent allowed. A few years later peas were allowed! I was delighted and decided to create this Whole30 dal recipe with dried yellow split peas. If I didn’t tell you that this dal with made with peas, you totally wouldn’t be able to tell the difference. Most varieties of peas are lower in FODMAPs/ phytates than other forms of legumes, and pea protein is a great source of plant based protein. This dal is going to make you feel warm and fuzzy!

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	423
Fat:	17 g
Carbohydrates:	55 g
Protein:	23 g
Cholesterol:	35 g
Sodium:	737 mg
Fiber:	23 g
Sugars:	9 g
Calculated per serving.

Serves: 3

Ingredients

1 cup Yellow Split Peas, Dried
1 Onion, medium, chopped
2 Tomato, chopped
2 cloves Garlic, finely chopped
1 pieces Ginger Root, 1 inch, finely chopped or grated using a microplane
2 raw Serrano, (optional)
.5 tsp Turmeric
1 tsp ground Coriander
.5 tsp Whole Cumin Seed
2 Tbsp Ghee, or Oil for plant based/vegan
2 sprigs Cilantro, chopped
1 tsp Salt, adjust per taste

For Tempering / Tadka

1 Tbsp Ghee, (or Oil for plant based/vegan)
1 tsp Dried Fenugreek Leaves, or kasoori methi (optional)
1 Dried Red Chili
2 clove Garlic, chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash the split peas a few times till the water runs clear, discard water
Turn on instant pot on sauté mode and add ghee/oil
When the ghee/oil is hot, add cumin seeds and let them bloom
Add onions, garlic , ginger and serrano pepper and saute for 3 minutes till caramelized
Next, add tomatoes and let them get mushy, about 3 minutes
Then add split peas and 3-4 cups of water
Finally add the turmeric powder, coriander powder and salt
Turn off sauté mode and seal the instant pot and pressure cook on high for 15 minutes
When the timer runs out, let the steam release naturally
Garnish the dal with coriander leaves and serve with cauli rice
You can do the tempering or tadka step to add a more smoky flavor to the dal, it is optional

Tadka or tempering (optional)

In a small pan, add the ghee/oil and let it heat up
Now add the cumin seeds, garlic, dried red chilli and let these brown well
Finally add the kasuri methi and turn off the heat
Pour this hot mixture on the dal and watch it sizzle and seal in the smoky flavors