- Guide to Indian Cusine  
Facebook -
Twitter -
Dahi Ki Dal (Split Pea and Yogurt Soup)

About Yogurt in soup

Yogurt adds a very delicate and unique taste to the soup (dal).
You can also substitute ¼ of yogurt with sour cream for thick richness. However, yogurt is recommended for the complete authentic flavor.


½ cup split mung beans (soaked)
½ cup yellow split peas (soaked)
1 ½ cups plain yogurt
2 medium onions (minced)
4 tablespoon chopped cilantro
2 teaspoons garam masala powder
2 tablespoons garlic paste
1 teaspoon turmeric powder
½ teaspoon red pepper
1 tablespoon ghee or butter
salt to taste

few mint leaves (chopped)
few coriander (cilantro) leaves (chopped)

1 Soak split Mung Dal and pea for at least 3 hours.
2 In a big saucepan, heat ghee. Fry onions and garlic until light golden.
3 Add spices and few tablespoons water and heat few seconds.
4 Add drained mung and peas with 1 cup yogurt.
5 Cook for 8 to 10 minutes at medium-low heat.
6 Add salt, cilantro and half cup water. Cook again for few minutes.
7 When the legumes are tender, add remaining yogurt and simmer for 5 minutes or more.
8 Remove from heat. Garnish and serve hot with rice or Indian Breads.
Nutritional Analysis

Total Calories (kilo calories)


Total Calories from Fat (kilo calories)


Total Fat (g)


Total Saturated Fat (g)


Total Transfat (g)


Cholesterol (mg)


Sodium (mg)


Carbohydrate (g)


Dietary Fiber (g)


Sugar (g)


Protein (g)


Vitamin A (IU)


Vitamin C (mg)


Calcium (mg)


Iron (mg)

About Us | POLICY | Neighboring Countries | Submit Recipes | Ask Us About Indian Food