Rinse yellow split peas. Simmer in Himalayan salted water for about 35 mins.
When cooked, season with tandoori seasoning (coriander, cumin, sweet paprika, garlic, ginger, cardamom, and saffron), a spoonful of chickpea miso, and fresh ground black pepper. Chop and also stir in some fresh parsley.
Spoon dal onto plate or bowl and top with a flavorful high-quality olive oil and coarse cracked pepper. Garnish with fresh parsley leaves.
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