Dal with Split Peas and Buckwheat

Dal with Split Peas and Buckwheat

An oriental recipe that will delight everyone. Take a culinary journey to the Far East and prepare this exquisite dish in your own kitchen.


  • 100g split peas
  • 1/3 cup buckwheat
  • 1 large tomato
  • 1 chili pepper
  • 1 clove of garlic
  • 5 cups (1.25 liters) spring water or good quality broth
  • 3 dried dates
  • 2 tablespoons argan oil or flaxseed oil
  • Fresh coriander for garnish


  • 1 teaspoon ground ginger or 2 teaspoons grated fresh ginger
  • 1 and 1/2 teaspoons cumin
  • 2 teaspoons turmeric


Thoroughly rinse the split peas in warm water until the water runs clear. Soak in fresh cold water for 1 hour. In a wide pot, place the drained split peas, rinsed in warm water and drained buckwheat, peeled and diced tomato, chopped chili pepper without seeds, grated garlic, spices, chopped dates. Pour in water and bring to a boil. Do not add salt yet. Reduce the heat and cook covered for about 45 minutes until the split peas are tender. Season with sea salt and add argan oil or flaxseed oil at the end. Serve with coriander.

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