Indian Dahl Curry


  • 1 cup of orange or yellow split peas
  • 1/4 cup unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp black mustard seed
  • 1/2 tsp ground fenugreek
  • 12 tsp ground coriander
  • 1 tsp tumeric
  • kosher salt and fresh cracked black pepper to taste
  • 1 tsp crushed red pepper flakes
  • 1 cup coarsely chopped fresh or canned tomatoes
  • 2 medium potatoes, peeled and cubed
  • juice of 1 lime
This is a delicious nourishing split-pea curry dish that is common to India. Flavored with onions, garlic, cumin, black mustard seeds, fenugreek and coriander.


  • Rinse the split peas and soak in water to cover overnight. Drain.
  • In a large pot melt butter over moderate heat.
  • Add onion, garlic cumin, mustard seed, fenugreek, coriander, turmeric, salt and pepper. Saute for 5 minutes.
  • Add tomatoes, drained split peas, and enough water to cover.
  • Bring to a boil, then lower heat and simmer for 1 hour or until the split peas are tender.
  • Add the potatoes for the last 20 minutes of cooking.
  • Stir in lime juice.
  • Serve hot with jasmine or basmaiti rice.


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