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Split Pea Khichari with Dill and Tomatoes

Adapted from Yamuna Devi, Lord Krishna's Cuisine
Course dinner
Cuisine Indian
Keyword dill, khichari, split peas, tomatoes
Author TheSpicedLife


  • 3/4 cup yellow split peas
  • 1 t turmeric
  • 1 t paprika
  • 1/4 cup chopped dill
  • 2 t salt, plus more to taste
  • 3/4 cup Basmati rice
  • 3 T ghee
  • 2 t cumin seeds
  • 1/4 t asafetida
  • 1 large red onion thinly sliced
  • 1/2 t garam masala plus more to taste
  • 2 medium-large tomatoes cut into large chunks (I used frozen from last summer)
  • Chopped dill for garnish
  • Greek yogurt for garnish


  1. Preheat the oven to 300 F.
  2. Fill a pot with water and add the split peas, turmeric, paprika and dill. Bring to a boil and then reduce to a simmer.
  3. Cook the split peas under they are tender but not yet totally soft, maybe around 20 minutes but it will depend on your peas.
  4. Add the salt and the rice. Cook until the rice is tender but al dente and the split peas are more soft.
  5. While the split peas are cooking, heat a large Dutch oven over medium high heat. Add the ghee and cumin seeds. Roast the seeds until they are darker and fragrant. Add the asafetida and let cook for 15 seconds, and then add the onions.
  6. Cook, tossing occasionally, until the onions are quite caramelized, around 15 minutes. If the onions start to stick or scorch, add a splash or 2 of water.
  7. In the meantime, when the rice and split peas are cooked through but al dente for the rice, drain them completely.
  8. Add the garam masala to the onions, and cook for 30 seconds. Then add the tomatoes to the onions and toss until they are hot and coated in ghee. Then add the rice and split peas.
  9. Toss everything together and then cover with a heavy lid. place in the 300 F oven for 20 minutes.
  10. Garnish with chopped dill when serving and make sure to serve with Greek yogurt if you are not serving a curry, because otherwise this khichari will taste a little dry.