Triple Lentil Dal

Prep: 15 minutes Cook: 1 hour 45 minutes


I have always made dal using split mung beans, but I have been unable to find them in my local market lately. This version uses channa dal (split baby garbanzo beans), plus red lentils and split yellow peas. If you can't find channa dal, you may be able to find another kind of split pea dal or split mung beans and they could be used instead. Otherwise just make this with the red lentils and split yellow peas, either way it is very complex and delicious. Serve rolled up in a tortilla or on naan bread, topped with chopped green onions and Sriracha hot sauce.


  • 6 cups water
  • 3/4 cup yellow split peas
  • 3/4 cup red lentils
  • 3/4 cup channa dal
  • 1 tsp cumin seeds
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1 tomato, chopped
  • 1/4 cup fresh cilantro, chopped
  • dash sea salt


Place the water in a large pot with the split peas, lentils and dal. Bring to a boil, reduce heat and simmer for 45 minutes. Uncover and cook for an additional 60 minutes, stirring occasionally until quite thick. Turn off heat and let rest for 15-20 minutes, stirring occasionally. Place the cumin seeds in a dry non-stick pan and toast for about 1 minute. Add the chopped onion and garlic; saute, stirring frequently until onion softens and browns slightly. Do not add water. Stir in the coriander, turmeric and cayenne and continue to cook for a minute or so. Add the tomato and cook until softened slightly. Add this mixture to the dal and mix well. Cook for an additional 2-3 minutes before serving, then add the cilantro and salt. Let rest for about 2 minutes. Serve warm.