This is a comforting, authentic, East Indian dish that is packed with nutrients, nourishment, and flavor. It is a quick, easy, and economical dish perfect for a cold night. Parathas or rotis is a nice accompaniment. This dish is suitable for vegetarians. Serve over basmati rice garnished with fresh cilantro and lime wedges.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified




  • Place split peas in a container. Cover with water. Let soak, at least 2 hours. Drain.

  • Combine split peas and red lentils in a saucepan over medium-low heat. Pour in enough water to cover by 2 inches. Season with turmeric, sea salt, and asafoetida. Bring to a boil; reduce heat and simmer, covered, until dal is the consistency of porridge.

  • Heat ghee and oil in a large skillet over medium heat. Add mustard seeds and cumin; cook until starting to pop, about 30 seconds. Add onion and garlic; cook, stirring constantly, until tarka is very dark brown, 10 to 15 minutes.

  • Serve tarka over dal.

Cook's Note:

Add more water in step 2 if lentil mixture looks too dry. The consistency should be thick, but not lumpy.

Nutrition Facts

362 calories; 11.3 g total fat; 16 mg cholesterol; 95 mg sodium. 48 g carbohydrates; 19.4 g protein; Full Nutrition