Ingredients

• 1 tbsp sesame oil
• 1 large sweet onion, peeled and chopped
• 2–3 cloves garlic, minced
• 1 tbsp fresh grated ginger
• 1 tbsp tomato paste
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• ½ tsp ground cardamom
• 4+ cups vegetable broth
• 1 cup dried yellow split peas (or red lentils)
• Chopped cilantro (for garnish)
• Cooked basmati rice (for serving)

Instructions

1. Sauté the aromatics: Set a 4–6 quart saucepot over medium heat. Add the sesame oil, chopped onion, garlic, and ginger. Sauté for 5–7 minutes to soften.

2. Bloom the spices: Stir in the tomato paste, salt, cumin, coriander, turmeric, and cardamom. Sauté another 1–2 minutes until fragrant.

3. Simmer the daal: Pour in the vegetable broth and split peas. Bring to a boil, stir, then reduce the heat to a simmer. Cook for 30–40 minutes until the peas are soft. (Red lentils will take approximately 20–25 minutes.)

4. Season and adjust: Taste, then add salt and pepper as needed. Add additional broth if you’d like the daal a little thinner.

5. Garnish and serve: Ladle into bowls and top with chopped cilantro. Serve warm with basmati rice.