Easy Moong Dal (Mashed Yellow Split Peas)

READY IN: 40mins
Recipe by COOKGIRl

Adapted from Laurel's Kitchen. Serve this with basmati rice and steamed vegetables and you have yourself a filling, nutritious meal. Unfortunately, for this particular recipe there isn't any room for substitution or omission of ingredients.

Top Review by dumbell579

This was a pleasant surprise. I didn't realize how much flavor frying the mustard seeds before adding onions would add. I've never made this kind of daal so I didn't know how it cooks or how to season and gave this recipe try, it turned out very nice. Instead of curry powder, which i don't use, I added all the curry powder ingredients separately. I also added half a tomato, coriander seeds, cumin, garlic paste and ginger paste to the onion mixture before I tossed in the daal. I'm sure even without all that, the daal would have still been great. Excellent recipe and easy to make!

Ingredients Nutrition

  • 1 12 cups yellow split peas
  • 1 teaspoon salt
  • 1 medium yellow onion, chopped
  • 2 -3 tablespoons jalapenos, minced
  • 1 teaspoon fresh turmeric, grated (or 1 teaspoon dried turmeric)
  • 12-1 teaspoon curry powder
  • 2 tablespoons peanut oil (I use a combination of oil and butter) or 2 tablespoons ghee (I use a combination of oil and butter)
  • 1 12 teaspoons black mustard seeds
  • 1 lemon, juice of
  • fresh cilantro (to garnish)


  1. In large pan boil the split peas in plenty of water for about 30 minutes until tender. If the water starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mashed potatoes, the majority of the lentils will have lost their shape and most of the water will have evaporated.
  2. Remove pot from range, drain the water from the lentils and stir in salt. Cover and set aside.
  3. Chop onion, and combine with the jalapeno, turmeric and curry powder.
  4. Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, carefully add the black mustard seeds. Stand back as they may pop up into your face. Cover the pan with the lid and continue cooking the mustard seeds until the popping quiets down.
  5. Now add the onion mixture to the pan and saute until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
  6. Garnish each serving with minced cilantro leaves.
  7. Serve with basmati rice.

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