Made in one pot, this simple and tasty Indian Yellow Split Pea Soup (Dal Tadka) is incredibly easy, entirely vegan and gluten free. Exciting spices like garam masala and fenugreek come together and make this perfect for lunch, work, or dinner.
There isn’t nothing better than to put all ingredients in one pot and get excited about the result.
This new Indian Yellow Split Pea Soup (Dal Tadka) is as another amazing addition to that list.
It’s packed with amazing spices, flavorful, pretty easy in one pot, protein rich, hearty, and filling.
If you like to give a dish your own touch, you can easily customize this mouthwatering soup. It is delicious at any time, versatile, but impressive in taste. Simply good.
What is Dal Tadka
Sometimes also called tadka dal, it is one of the most famous dishes served in Indian restaurants. It’s basically cooked lentils which are fried in oil with herbs and spices. It’s an appetizer, lunch, dinner, or side dish.
Everything you want in one simple dish.
How to make Indian Yellow Split Pea Soup
Ready? Let’s make this together. If you don’t yet know how to cook split peas, don’t worry. No need to check the cooking instructions, we do this!
Start with a casserole dish and heat a bit of oil for frying or vegetable broth for oil-free cooking. Add the garlic, the optional chilis and onions, and fry everything for around 4 minutes.
Next add yellow split peas, vegetable broth, fenugreek, garam masala. Season with salt and pepper. Stir a couple of times, then also give chopped tomatoes and the optional coconut milk for more creaminess to the mix. Cook on medium heat for around 20 minutes.
Note: if you want to use the remaining optional add ons like lemon juice or maple syrup, add them just before the soup is done. Only then this will boost the flavors better than at any other cooking time.
My Yellow Split Pea Soup makes a mouthwatering plant based alternative for dinner or lunch. Delicious plain, or served with some bread. I would recommend my roasted garlic naan which will go so well with it.
The naan is not only vegan and gluten free, it requires only 10 minutes to make from just 6 ingredients.
Even more exciting is that you make it with items you have on hand in your pantry. Like dairy free yoghurt, baking soda, plant milk, garlic, and coconut oil. No need to turn the oven though. You can make these in a pan over your stove top.
It’s a great option for everyone to enjoy fresh homemade bread, even if you don’t have a oven.
What is fenugreek
You might find something new that you had never tried before in this Indian Yellow Split Pea Soup: fenugreek. It’s a green leaf plant and grounded into powder it is often used in delicious curries.
But it can be added to any dish which lacks on flavor.
The seeds are also used often to top some Asian dishes for bursting these with extra flavor.
Last but not least, it’s super versatile. The leaves can be used in marinades and many more things as well.
Fenugreek benefits are real. It’s high in minerals like iron, potassium, calcium, and magnesium. At the same time, it is rich in fiber and vitamin b6, protein, and packed with phytonutrients. Think of choline, diosgenin, trigonelline.
Also good for irritated skin, including anti-inflammatory benefits, plus so super versatile. You get the picture these are full of amazing benefits from the inside out.
You can find fenugreek in most health stores and most common big stores around your corner. If you have trouble to find it, try online. As you see, I don’t use seeds or leaves, just ground fenugreek. Which is pretty easyly available in the spice department at your grocery store.
Take a picture and share your feedback with me. I can’t wait to see them all.
- 1 cup yellow split peas
- 1 cup fresh tomatoes, chopped
- 5 cloves garlic, peeled and minced
- 2.5 cups vegetable broth
- 2 Tbs garam masala
- 2 tsp ground fenugreek
- salt, pepper to taste
Optional add ons:
- 2 chilies, chopped
- 1/2 cup chopped onions
- 1/2 cup full fat coconut milk
- 2 tsp maple syrup
- 1/2 lemon, juiced
- Heat a bit of oil for frying or vegetable broth for oil-free cooking in a casserole dish. Add the garlic, the optional chilies and onions, and fry everything for around 4 minutes.
- Next add yellow split peas, vegetable broth, fenugreek, garam masala. Season with salt and pepper. Stir a couple of times, then also give chopped tomatoes and the optional coconut milk for more creaminess to the mix.
- Cook on medium heat for around 20 minutes.
Nutrition Information:Yield: 2 Serving Size: 2 cups
Amount Per Serving: Calories: 265Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1221mgCarbohydrates: 66gFiber: 26gSugar: 9gProtein: 22g