For 4 Person(s)

Kashmiri Dal

  • 1/2 cup chana dal (split chickpeas) or split yellow peas
  • 1/2 cup munch dal (petit yellow lentils) or split peas
  • 3 1/2 cups water
  • 3/4 tsp salt
  • 1 tsp organic canola or safflower oil
  • 1/2 cup finely chopped red onion
  • 1 bay leaf
  • 1 inch ginger, chopped
  • 1/2 tsp fennel seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp cinamon powder
  • 1/4 tsp cardamom powder
  • 1/8 tsp black pepper
  • 1/2 tsp red pepper flakes to tasste
  • 1/2 to 1 tsp paprika
  • 1 tsp lemon juice
  • cilantro and lemon juice for garnish


Wash and soak dals for an hour. Drain; add to a deep pan with 3.5 cups water. Partially cover and cook at medium heat for 20 to 30 minutes or until the split peas are tender and slightly mushy. Add the salt and keep on low heat.

Meanwhile, make the tempering. In a medium skillet, add oil and heat at medium. Add onions and cook for 5 to 7 minutes or until translucent.

In a grinder, or a blender, combine the bay leaf, ginger, fennel, cumin, cinnamon, cardamom, cloves, black pepper, red pepper flakes, paprika, lemon juice into a smooth paste. Use a few teaspoons of water, if needed.

Add the ginger spice mixture to the onions and mix well. Cook for 2 to 3 minutes or until the ginger and spice smell roasted. Stir frequently.

Add the tempering to the simmering dal. Mix well. Taste and adjust salt and spice.

Cook 5 minutes or longer to make thicker soup. Add water to thin to the desired consistency. Serve hot garnished with cilantro and lemon juice, with cumin scented rice, quinoa or flatbread.