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  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).

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Maseladar Chana Dal Tadka - Spiced Yellow Split Pea Soup


  • 1 Cup yellow split peas
  • 4 1/2 T Ghee
  • 3 Garlic cloves, roughly chopped
  • 82 G Yellow onion, chopped
  • 6 Green chillies, roughly chopped
  • 2 Tomatoes, diced
  • 1 1/4 t Turmeric
  • 1 t Red chilli powder
  • 1 t Coriander powder
  • 1/2 t Garam masala



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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!