Maseladar Chana Dal Tadka | Spiced Yellow Split Peas with Ghee

Hey everyone, here is a simple yet classic and super flavourful dish of spiced yellow split peas with ghee. This recipe uses traditional ingredients to make a delightful dinner! Here I've served it with basmati rice. Enjoy!

  • 1 cup yellow split peas
  • 4 1/2 tbsp ghee 
  • 3 cloves of garlic, roughly chopped  
  • 82 g chopped yellow onion
  • 6 green chillies, roughly chopped
  • 2 tomatoes, diced 
  • 1 1/4 tsp turmeric
  • 1 tsp red chilli powder 
  • 1 tsp coriander powder 
  • 1/2 tsp garam masala 
  1. Bring the water up to a boil. Add a teaspoon of salt and turmeric and put the lid on. Cook until lentils are tender (3-4 whistles). 
  2. Heat a pan on medium and add ghee. Add in a pinch of hing and cumin seeds and let them crackle until reddish brown. Then add in the onions and sautee until they are soft and translucent, about 3-5 minutes.
  3. Add garlic and cook for two more minutes. After, add in the tomatoes and chillies and a pinch of salt to help cook the tomatoes. Cook this mixture until the tomatoes are completely broken down. 
  4. After the tomatoes have completely broken down and the mixture is broken down, add all of the remaining spices into the tomato mixture and stir this mixture in the pot containing the dal. 
  5. If the dal is too thick, add more water and cook on medium heat for 5-10 minutes until flavours are mixed. Taste for seasoning and serve hot with rice, rot and sabji (stir fry). 


Popular Posts