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  • 1 cup channa dal or yellow split peas, well rinsed
  • 8 cups water, divided
  • 1/2 teaspoon turmeric powder
  • 3 tablespoons vegetable oil, divided
  • 1 teaspoon garlic, minced
  • 1 teaspoon cumin seeds
  • 1 small red onion, diced
  • 3/4 teaspoon salt
  • 1/4 cup heavy cream


  1. Soak dal in 4 cups water for 1 hour. Drain.
  2. Combine turmeric, 1 tablespoon oil, garlic and 4 cups water in a medium saucepan. Bring to a boil. Add dal; cook 20 minutes, stirring occasionally. Reduce heat to medium, cover partially, and cook until peas are very soft, about 30 minutes. Reduce heat; simmer until most of the liquid has evaporated, about 8 minutes. Remove from heat and mix well with a wooden spoon.
  3. Heat 2 tablespoons oil in a medium skillet. Add cumin seeds. When they sizzle (about 30 seconds), add onion; sauté until brown, about 8 minutes.
  4. Stir into dal. Add salt and cream; mix well.

Recipe by Monica Bhide.

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The recipe was originally published as Creamy Split Peas (Channa Dal) on

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