Indian dhal

Great way to use yellow split peas. Indian dhal is a lovely vegetarian dish. Serve with plain rice and flatbread, included a recipe for home-made naan bread

55 minutes 4 people Main course
Indian dhal


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  • 250 gram yellow split peas
  • 1 onion
  • 5 garlic cloves
  • 1 tablespoon turmeric
  • 1/2 tablespoon cumin seeds
  • 2 tablespoons mustard seeds
  • 3 tablespoons vegetable or sunflower oil
  • 750 ml of water
  • 200 ml coconut milk
  • 1 medium-sized carrot
  • 2 large tomatoes
  • pepper and salt to taste
  • optional: ginger syrup
Indian dhal ingredients
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Kitchen equipment

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  • large bowl
  • large skillet


55 minutes 4 people Main course

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Preparation -- 5 minutes + waiting time

Tip: Soak the split peas overnight. 

It's recommended to soak the yellow split peas in cold water overnight. You'll notice the split peas will become a bit more tender the next morning.

DRAIN the split peas. PEEL and finely chop the onion and garlic cloves. Peel and GRATE the carrot and chop the tomatoes into very small pieces. 

Indian dhal
Indian dhal

Cooking the Indian dhal -- 50 minutes

HEAT sunflower or vegetable oil in the large skillet and add the cumin and mustard seeds. Wait until they start to pop and then add the finely chopped garlic and onion.

SAUTE for a few minutes, then add the yellow split peas, turmeric and water. Bring to a boil and turn down the heat. Let it simmer for half an hour, add in the grated carrot, tomato pieces and coconut milk and let it simmer about 15 minutes more.

Check if the grated carrot and split peas are fully cooked. Season with pepper, salt and maybe you like a bit of ginger syrup too. Serve with plain rice and/or naan bread or any other flatbread.

You can check our naan bread recipe here.

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