Easy Moong Dal (Mashed Yellow Split Peas)
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.
- Ready In:
- 1 1⁄2 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)
- 1⁄2 - 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 1⁄2 teaspoons black mustard seeds
- 1 lemon, juice of
- fresh cilantro (to garnish)
- 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.
- Remove pot from range, drain the water from the lentils and stir in salt. Cover and set aside.
- Chop onion, and combine with the jalapeno, turmeric and curry powder.
- 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.
- 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.
- Garnish each serving with minced cilantro leaves.
- Serve with basmati rice.
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I love this recipe, but when I first made it I had no idea how it was “supposed” to turn out so I may be preparing it unconventionally. Mine ended up having a fluffy grain texture instead of mushy beans. I presoaked/cleaned the split moong beans for several hours before cooking them, and they did finish cooking in about half an hour. (I don’t like the texture when cooked longer.) I doubled the fresh turmeric and curry powder because I like it spicier. I omitted the lemon juice because I think lemon can overpower other flavors. My family really likes it prepared this way!Reply
I love most dal dishes, and this was great. Not only is it really flavourful, considering how few ingredients there are, but it is simple to prepare. It definitely took mine longer to cook than indicated; they weren't fully cooked through after 30 mins boiling, but I still added everything together and let it simmer with some extra liquid until the split peas were fully cooked. The only thing I changed was to only use 1/2 a lemon, I found it tangy enough for me. Thanks Cookgirl!Reply
So so good! I've never attempted any type of food like this before and it was delish! I do have to say that the split peas took WAY longer to cook than 30 minutes... more like an hour and a half! But, it was worth waiting for :) I will be making this again and again. I did use brown mustard seeds instead of black as I couldn't find black. The smell throughout the house was heavenly!Reply