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Matar dal in a balti dish served with naan bread.
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Matar Dal

This matar dal recipe combines a delicious selection of whole spices and dried yellow split peas to create a flavourful and easy dal that's packed with protein. Tempered spices are added to beautifully tender split peas to create a next level yellow split pea dal.
Course Dinner
Cuisine Indian
Diet Vegan
Prep Time 2 minutes
Cook Time 1 hour
Total Time 1 hour 2 minutes
Servings 4
Calories 486kcal
Author Jess & Dan

Ingredients

  • 2 cups dried yellow split peas
  • 9-10 cups water
  • 0.25 cup oil – vegetable, groundnut or rapeseed (canola)
  • 1 onion – thinly sliced
  • 1 teaspoon cumin seeds
  • 0.5 teaspoon black mustard seeds
  • 0.5 teaspoon fenugreek seeds
  • 0.5 teaspoon fennel seeds
  • 0.5 nigella seeds
  • 0.5 teaspoon turmeric powder
  • 5 curry leaves
  • 1-2 fresh green finger chillies – sliced
  • 1 tablespoon garlic – minced
  • 0.5 tablespoon ginger – minced
  • 0.5 teaspoon garam masala
  • 1.5 teaspoon Salt – to taste

Instructions

  • Start by thoroughly rinsing the yellow split peas to remove any dirt.
    2 cups dried yellow split peas
  • Add the rinsed yellow split peas to a large saucepan along with 8 cups of water, bring to a boil and reduce to a high simmer (without a lid). Continue to simmer for 45 minutes, stirring occasionally until really tender. As foam forms on top of the pan, just scoop it out with a spoon and rinse it down the drain.
    9-10 cups water
  • Around 15 minutes before the end of the simmering time, pop the oil into a frying pan and bring up to medium heat. Add the sliced onion and gently fry for 10 minutes until it has softened and is starting to brown.
    0.25 cup oil, 1 onion
  • Turn the frying pan up to medium-high heat and add all of the whole spices, curry leaves, turmeric powder, garlic, ginger and chilli. Fry for 5 minutes until fragrant.
    1 teaspoon cumin seeds, 0.5 teaspoon black mustard seeds, 0.5 teaspoon fenugreek seeds, 0.5 teaspoon fennel seeds, 0.5 nigella seeds, 0.5 teaspoon turmeric powder, 5 curry leaves, 1 tablespoon garlic, 0.5 tablespoon ginger, 1-2 fresh green finger chillies
  • The yellow split peas should now be cooked and the tempered spices are ready. Add 1-2 cups of water to the saucepan with the split peas and stir – start with 1 cup and optionally add a little more to achieve a soupier consistency. Bring to a gentle simmer.
  • Pour the contents of the frying pan into the saucepan and stir well. Simmer for 10 minutes.
  • Season with salt and garam masala. Serve with naan bread, fresh coriander and/or pilau rice.
    0.5 teaspoon garam masala, 1.5 teaspoon Salt

Notes

  • Don't season the lentils before they're fully cooked, as it will massively prolong the cook time.
  • Freeze for up to 3 months, keeps in the refrigerator for 3 days.

Nutrition

Calories: 486kcal | Carbohydrates: 65g | Protein: 25g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 954mg | Potassium: 1044mg | Fiber: 26g | Sugar: 10g | Vitamin A: 202IU | Vitamin C: 31mg | Calcium: 96mg | Iron: 5mg