Yellow Split Pea Dal (Instant Pot + Regular Pot Instructions)

Hey, hi! Happy Monday! I hope you all had a great Easter/Passover weekend!

So sorry for all the shouting, but I’m trying to wake myself up a bit here. Just a little on the tired side. Need coffee, definitely some concealer, and probably some greens too. I ate pretty healthy and got plenty of sleep this weekend, but there is just something about coming back to work after spending the weekend… well doing absolutely nothing, that leaves me tired. Anyone else feeling the same?

Ahh, Mondays after a holiday weekend…

Actually, that is not entirely true… my weekend was actually incredibly productive! I got to see couple of friends, experiment with some interesting recipe ideas, and clean out some of the junk in my apartment. While throwing away a bunch of the papers and what not, I stumbled across an old journal of mine.

It certainly was a blast from the past!

I used to journal all the time. In fact, I have a whole post about my love of bullet journaling. Well, I am embarrassed to admit I no longer do so. However, this blog, in a way, has become a way for me to spill my deepest and darkest secrets. You know, spill them to the entirety of the internet. Sometimes I wonder that, if I choose to run for political office, would people use what I am saying on here as information against me?

Well, I just have to think that I write stuff at the PG-13 level so it will all turn out ok.

So anyways, onto the recipe this week! I have to believe that it is no secret that I love Indian food. In fact, one of my favorite restaurants in Washington is an Indian place that has a killer vegetarian combo, but also just so happens to be a great people watching spot for politicians. While their food is delicious, I was determined to make my own version of my favorite Indian classic: dal.

Good but not great Indian food lacks one of two things normally: 1) spices and 2) time. Now, you might be thinking you can make Indian food with your classic spices (or, in my case dumping a bunch of curry powder all over it). However, if you like or have an interest in making Indian food, please think about investing in whole cumin seeds or mustard seeds. I promise it makes the world of difference.

Now, onto time. When do we ever have enough time? I certainly do not have the time to wait an hour or more for the split peas to break down in a normal stove top cooking scenario.Cue my favorite kitchen appliance of all time: the Instant Pot! Recently, I have used my Instant Pot to make all sorts of recipes quicker and with less risk of burning down my apartment. This dal comes together from dump in ingredients to serve in only 30 minutes. It is actual magic right here.

This dal is simple, not too spicy, and yet packed full of flavor! I love serving it with yogurt, rice, naan, or fresh cilantro (or all four, to be honest). Plus,  this recipe gets better as it sits and freezes really well, making it perfect for meal prep! I portion it into these glass containers. Simply reheat and go! Now you know you want it!

Yields 6

Yellow Split Pea Dahl (Instant Pot Instructions)

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

3 based on 2 review(s)

stuff

  • 1.5 Tbsp coconut oil or ghee
  • 1 large onion (red or yellow), chopped
  • 3 cloves garlic, minced
  • 1 tsp cumin seeds (or ground cumin)
  • 1/2 tsp mustard seeds
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/4 tsp dried cayenne pepper
  • 1.5 cups yellow split peas
  • 3 cups water
  • 1/2 tsp salt
  • 1 large plum tomato, cut into 6-8 wedges
  • several big handfuls of spinach (about 4 cups) or 1 bag frozen
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 tsp butter (optional - this gives a richer flavor, but leave it out to keep it lighter/vegan)

meanderings

Instant Pot Instructions

Add the coconut oil or ghee to the pressure cooker. Press the 'Saute' button to begin cooking at medium saute heat. It will ask you for a time, but just select 30 minutes. When the oil is hot, add the chopped onions and cook until they soften and become translucent. Stir in the garlic, and cook for another minute until fragrant. Turn off the heat by hitting the 'Cancel' button, then add the cumin seeds (or ground cumin), mustanrd seeds, coriander, turmeric and cayenne and mix well to combine.

Add the split peas, water, salt and tomato wedges and stir into the onion mixture. Cover the Instant Pot with the lid, and be sure that the valve is in sealed position. Press the 'Manual' button and adjust cooking time to 11 minutes on high pressure. After the program is finished, allow the pressure to manually release for 10 minutes before opening the valve to release pressure.

Remove and discard the tomato skins, and whisk together the lentils to emulsify, smashing the tomato wedges against the side of the pot if needed. Add the spinach, along with cilantro and/or butter if desired, and stir to combine. The residual heat will wilt the spinach quickly.

Serve over brown rice or with naan, topped with plain yogurt and fresh cilantro. EAT

Stovetop Instructions

Add the coconut oil or ghee to a heavy bottom pot over medium heat. When the oil is hot, add the chopped onions and cook until they soften and become translucent. Stir in the garlic, and cook for another minute until fragrant. Add the cumin seeds (or ground cumin), mustanrd seeds, coriander, turmeric and cayenne and mix well to combine.

Add the split peas, water, salt and tomato wedges and stir into the onion mixture. Cover and allow to cook for around one hour, or until the peas break down and soften.

Remove and discard the tomato skins, and whisk together the lentils to emulsify, smashing the tomato wedges against the side of the pot if needed. Add the spinach, along with cilantro and/or butter if desired, and stir to combine. The residual heat will wilt the spinach quickly.

Serve over brown rice or with naan, topped with plain yogurt and fresh cilantro. EAT

Nutrition

Calories

1216 cal

Fat

28 g

Carbs

191 g

Protein

54 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
95
https://www.thecuttingvegblog.com/yellow-split-pea-dal/

4 comments

  1. I was unbelieving when I saw this yellow split pea recipe that claimed to take only 60 minutes. I cannot understand how you cooked yellow split peas in 1/5 the time. Out of curiosity I followed your stove top instructions to the letter and the peas were as crunchy as could be. My guess is that you had an Instant pot recipe and thought it could easily be adapted by simply throwing an extra half hour or so onto Instant pot cook time. Or, you started with par-cooked or soaked peas instead of dry, which was not included in the recipe. Or you live on a planet where our laws of physics do not exist. Very curious.
    1. Hi Nikki! I have two sets of instructions and I have cooked this recipe using both methods numerous times. I always make sure to test my recipes vigorously and apologize if this did not work for you. To clarify, I bring my mixture up to a vigorous boil, then bring the heat down and allow it to simmer for 60 minutes. It could also be that the peas you had were older and therefore needed more time to rehydrate and break down.
  2. Thank you. I made the instant-pot version. Delicious. I've tried different variations with different vegetables and it's become a staple.
    1. Amazing! Thank you so much.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: