Indian Yellow Split Pea Curry | Spicy and Creamy Chana Dal

Rinse the yellow split peas thoroughly under cold running water until the water runs clear. If time permits, soak them in lukewarm water for 30 minutes to help them soften faster and more evenly.

Finely chop the onion, garlic cloves, and peeled fresh ginger. Peel the carrots and slice them thinly into rounds.

Heat the ghee in a deep pot over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Then add the grated garlic and ginger, and sauté for another minute until fragrant.