Split Peas – The Desi Way

Healthy Recipes

​Not everyone is a fan of lentils.

Do you know why?

Because they haven't tasted the perfect daal that would suit their tastebuds.

Here, we present a yummy, spiced-up recipe for a healthy lentil soup to make you fall in love with such a healthy food item.


  • ​Split Peas (also called Pigeon peas, Arhar Daal or Tuar Daal) - 1 cup
  • ​Garlic minced: 2 Tbsp
  • ​One Jalapeno, Serrano or Thai Green Chillies roughly chopped : (to taste, use less if you don't like spicy food)
  • ​Turmeric: 1/2 tsp
  • ​Amchoor Powder (dried raw mango powder): 1 tsp

​For Tempering:

  • ​Cumin seeds: 1 Tbsp
  • ​Asafoetida: 1 pinch
  • ​Dried Red chilies: 1 to 2 (use to taste)
  • ​Salt: to taste
  • ​Cilantro finely chopped: 1 cup
  • ​Butter or Ghee for tempering: 4 Tbsp


  • 1
    ​(Optional Step) Wash and soak lentils in water (and some lemon juice and baking soda). I do this with all my lentils and beans because it gets rid of harmful phytic acid from lentils and beans. Secondly, it also helps cook these faster when using a pot, dutch oven or slow cooker.
  • 2
    ​Wash and add the split peas (or lentil/ daal) to pressure cooker with enough water (about 3 cups), garlic, turmeric, salt, jalapeno (or green chilies), and amchoor powder.
  • 3
    ​Bring to high pressure, turn off and wait for natural pressure release.
    [if no pressure cooker you could also use pot/dutch oven/slow cooker - cook until lentils are completely cooked]
  • 4
    ​Check the consistency and add water as needed. When Eating with Roti (flatbread), I keep the consistency slightly thicker. When eating as a soup by itself, I add another cup or so of water. You will get the hang of it by trying a few times.
    For tempering, heat butter/ghee in a pan over medium/high heat and add asafoetida, cumin, dried red chilies. Once everything splutters and turns brown, carefully add to the lentil and close the lid.
  • 5
    ​Add cilantro and serve in a bowl as a soup or with your hot rotis, flatbreads, or tortillas.

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