Yellow Split Peas with Turmeric and Ginger

Name: Yellow Split Peas with Turmeric and Ginger
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cup (300 g) yellow split peas, rinsed and drained, rinsed thoroughly until water runs clear; 4½ cup (1080 ml) water; 2½ tablespoon (37 g) ghee; 1 medium (150 g) medium yellow onion, finely diced; 1 tablespoon (12 g) fresh ginger, peeled and minced; 2 clove (6 g) garlic cloves, minced; 1 teaspoon (2½ g) turmeric powder; 1 teaspoon (2 g) ground cumin; ½ teaspoon (1½ g) cumin seeds (optional); to taste sea salt; to taste freshly ground black pepper; 1 tablespoon (15 ml) fresh lemon juice; 2 tablespoon (8 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A warming, creamy Indian dal made from yellow split peas infused with earthy turmeric, bright ginger, and aromatic cumin. Cooked in a pressure cooker for tender, silky peas in just minutes. Finished with ghee for richness and a touch of lemon for balance. Perfect alongside rice, flatbread, or as a nourishing vegetarian main course.

Prep: 10 min
Cook: 25 min
Wait: 5 min
Total: 40 min
Makes: About 3 cups (720 ml), 4 servings

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Steps

Before you start

Rinse the yellow split peas thoroughly under cold water until the water runs clear
Have all spices measured and ready
If using fresh ginger, peel it before mincing

1
Sauté aromatics
- If using an electric pressure cooker, select the sauté function and heat for 2 minutes.
- If using a stovetop pressure cooker, place on medium-high heat.
- Add 1.5 tablespoons of the ghee, then add the diced onion.
- Cook, stirring often, for 3–4 minutes until the onion is soft and translucent.
- Add the minced ginger and garlic, stirring constantly, and cook for another 1 minute until fragrant.
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Ready when: Onion is soft and translucent; ginger and garlic are fragrant
Tip: Don't let the garlic and ginger burn—keep them moving in the pan
2
Add spices and peas
- Add the turmeric powder, ground cumin, and optional cumin seeds, stirring for about 30 seconds until the spices become fragrant and coat the aromatics.
- Pour in the rinsed yellow split peas and stir for another 30 seconds, ensuring the peas are evenly coated with the ghee and spices.
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Ready when: Spices are fragrant; peas are coated with ghee and spices
Tip: Toasting the spices for a moment releases their essential oils for deeper flavor
3
Add water and pressure cook
- Pour in the 4.5 cups (1080 ml) of water.
- Stir to combine, scraping up any browned bits from the bottom of the pot.
- If using an electric pressure cooker, seal the lid and set to high pressure for 12 minutes.
- If using a stovetop pressure cooker, bring to a boil briefly, then seal and cook at high pressure (15 psi) for 12 minutes.
- Do not leave the cooker unattended.
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Ready when: Pressure cooker reaches full pressure and timer begins
Tip: Use the natural pressure in the pot to cook the peas evenly; don't skip the deglazing step
4
Release pressure naturally
- Once the cooking time is complete, turn off the heat (or move the stovetop cooker away from the flame).
- Allow the pressure to release naturally for 5 minutes.
- This gentle release helps the peas finish cooking and become creamy.
- After 5 minutes, carefully open the pressure valve to release any remaining steam, then remove the lid.
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Ready when: All steam has escaped; lid can be safely removed
Tip: Never force the lid open or quick-release the pressure—this prevents sputtering and keeps peas intact
5
Mash and blend (optional)
- Open the lid carefully.
- The peas should be very tender and the liquid should be mostly absorbed (there may be a small amount of liquid remaining, which is fine).
- If you prefer a creamier, more blended dal, use an immersion blender to partially blend the mixture until some peas are broken down but some texture remains.
- Alternatively, leave the peas whole for a more brothy consistency.
- Stir in the remaining 1 tablespoon of ghee.
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Ready when: Peas are very tender; consistency is as desired
Tip: Blending is optional—some prefer the peas whole and soupy, others like a thick, creamy dal
6
Season and finish
- Taste the dal and add sea salt and black pepper to taste.
- Stir in the fresh lemon juice, which will brighten the flavors and cut through the richness of the ghee.
- If the dal seems too thick, add a splash of water (up to ½ cup / 120 ml) and stir well.
- Adjust seasoning if needed.
- Sprinkle with fresh cilantro if desired, and drizzle with a bit more ghee for richness.
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Ready when: Seasoning is balanced; lemon juice is incorporated
Tip: Add lemon juice at the end—it prevents the peas from darkening and adds freshness

Good to know

Tips

For a soupy dal, use the full 4.5 cups of water; for a thicker porridge-like consistency, reduce water to 3.5 cups (840 ml) and increase pressure-cooking time to 14 minutes
If your pressure cooker is smaller (4 quarts / 3.8 L), halve all ingredients except reduce water to 2 cups (480 ml) and cook for 10 minutes
Serve over steamed basmati rice, with warm naan or roti, or alongside a vegetable curry for a complete meal
Make a spiced ghee garnish: warm 1 tablespoon ghee in a small skillet, add a pinch of cumin seeds and dried red chili flakes, cook for 30 seconds, then drizzle over the dal just before serving

Make ahead

The dal can be made up to 2 days ahead. Cool, cover, and refrigerate. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of water if it has thickened too much. It also freezes well for up to 3 months in an airtight container; thaw in the refrigerator and reheat gently.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months in a freezer-safe container. Reheat on the stovetop over medium heat, stirring frequently, or in the microwave in 30-second intervals, adding water as needed to reach desired consistency. Do not reheat more than once from frozen.

Substitutions

ghee → unsalted butter or coconut oil. Use the same amount. Ghee adds authentic flavor and richness, but butter works well and is more neutral; coconut oil adds a subtle sweetness
yellow split peas, rinsed and drained → red lentils or moong dal. Use the same amount. Red lentils cook slightly faster (10 minutes); moong dal has a slightly different texture but works equally well
fresh ginger → 1/2 teaspoon (1 g) ground ginger. Use half the amount of fresh. Ground ginger is drier and more concentrated; start with less and adjust to taste
fresh lemon juice → 1 tablespoon (15 ml) fresh lime juice or 1/4 teaspoon citric acid. Lime juice is equally bright; citric acid is shelf-stable but adds less flavor complexity