I first had whole yellow peas curry at a roadside dhaba in Rajasthan, where it had been simmering since morning. The peas were soft but still held their shape, sitting in a thick, spiced broth that tasted like it had been cooked by someone who had made this dish a thousand times. Time is the main ingredient here. You cannot rush it.
Dried whole yellow peas need an overnight soak and at least an hour of simmering. A pressure cooker cuts that time, but the stovetop version develops a deeper flavor because the liquid reduces slowly and concentrates. The tempering at the end, cumin seeds crackling in hot ghee with garlic and ginger, transforms the pot in about 30 seconds.
How to Make Whole Yellow Peas Curry
Why Soak Overnight?
Whole yellow peas have a tough outer skin. Without soaking, they take 3-4 hours to cook and often split unevenly. An overnight soak in plenty of water softens the skin and cuts cooking time to 60-90 minutes. 
If you forgot to soak, cover with boiling water and let them sit for 2 hours. It is not as good as overnight, but it works.
When to Add the Tempering?
The tempering goes in at the end, not the beginning. Heat ghee in a small pan, add cumin seeds until they crackle, then garlic, ginger, and green chili for 30 seconds. Pour the whole thing, oil and all, directly into the simmering dal. Stir once and cover for 5 minutes.
Adding the tempering at the end preserves the aromatics. If you fry the spices at the start, they lose their punch during the long simmer.
How Thick Should It Be?
Thick enough to coat a spoon but still pourable. If it gets too thick, add a bit of hot water. If it is too thin, simmer uncovered for another 10-15 minutes. The peas release starch as they cook, so the curry thickens on its own over time.
Whole Yellow Peas Curry
- Total Time: 90 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
This vibrant curry is perfect for a weeknight or weekend meal. Cook the peas ahead, then finish the dish quickly!
Ingredients
- 1 cups (237 ml) dried whole yellow peas
- 4 cups (946 ml) water
- 2 tbsp ghee or oil
- 1 tsp cumin seed
- pinch of hing or asafetida
- 1 small onion
- 1 clove garlic
- 1 inch ginger
- 1 green chili or jalapeño
- 0.3 tsp (1 g) turmeric powder
- 1 tsp garam masala
- juice of 1/2 lemon
- cilantro
- salt
- yogurt
Instructions
- Wash dried whole yellow peas and cover with 2 inches of water; soak overnight.
- Drain the peas and place in a pot with 7 cups of water (or 4 cups if using a pressure cooker). Bring to a medium-high heat. Skim off any foam. Once foaming stops, add salt and turmeric powder. Simmer until soft (60-90 minutes on the stovetop, 10 minutes in a pressure cooker).
- In a separate pan, heat oil over medium heat. Add cumin seeds and asafetida. Once fragrant, add chopped onions and cook until translucent. Add garlic, ginger, and green chili; cook for a few seconds. Stir in garam masala.
- Add the cooked dal to the pan with fried onions and spices. Mix well, adding water to reach desired consistency and salt to taste. Cook for 5 minutes over low-medium heat.
- Turn off the heat. Stir in lemon juice and chopped cilantro.
- Serve in bowls with a dollop of yogurt, and rice or roti.
Notes
- For a richer flavor, toast the cumin seeds and hing in the oil before adding the onions.
- If you don’t have fresh ginger, you can substitute 1/2 teaspoon of ground ginger.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 10
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
Can I use split yellow peas instead of whole?
Split peas cook much faster and break down into a smoother dal. The texture is different. Whole peas hold their shape and have a bite that split peas do not. Both taste good, but they are different dishes.
What is hing (asafoetida) and can I skip it?
Hing is a pungent spice that adds a savory, almost onion-like depth. Use a tiny pinch, about 1/8 teaspoon. You can skip it, but the curry will taste flatter. It is worth finding at an Indian grocery store.
Can I make this in an Instant Pot?
Yes. Skip the overnight soak. Cook on high pressure for 25 minutes with natural release. The texture is slightly softer than stovetop, but the flavor is close. Do the tempering separately on the stove and stir it in after.
Absolutely delicious! One thing–you need to note in the recipe how long to cook the peas in the pressure cooker. I used whole yellow peas and it took about 25 mins to get them to a good texture (I did not soak overnight, so that might have been my issue). Also, I added about a tablespoon of curry and a bit more ginger to bump things up. Also, I only used one serrano–3 would have blown my head off! Served with basmati and raita. So good! Will go into my dinner rotation!
Thank you for the notes Dana, much appreciated!!
How long do you cook the peas in an Instant Pot? I tried 15 mins and they turned to mush last time. I would like to try this recipe.
Made this for dinner tonight and it’s good! Thanks for great recipe!!