Yellow Split Pea Dhal

    1 hour 25 minutes

    This spicy and creamy dhal is perfect to serve as a starter with warm chapatti bread or as a main meal with warm Naan bread. If using as a main meal, you can add extra vegetables such as cauliflower or pumpkin.

    3 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 brown onion, finely chopped
    • 2 cloves garlic, crushed
    • 2 teaspoons finely grated fresh ginger
    • 1/2 teaspoon black mustard seeds
    • 2 small dried red chillies
    • 2 teaspoons ground cumin
    • 2 teaspoons garam masala
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • 3/4 cup dried yellow split peas
    • 1/2 cup dried red lentils
    • 1 (400g) can diced tomatoes
    • 2 cups vegetable stock
    • 1 cup water
    • 2/3 cup coconut milk
    • 100g baby spinach leaves
    • natural yoghurt, to serve

    Preparation:10min  ›  Cook:1hour15min  ›  Ready in:1hour25min 

    1. Heat oil in large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add seeds, chilli and spices; cook, stirring, until fragrant.
    2. Add peas and lentils to pan. Stir in undrained tomatoes, stock and the water; simmer, covered, stirring occasionally, about 1 hour or until lentils are tender.
    3. Just before serving, add coconut milk and spinach; stir over low heat until dhal is heated through. Serve dhal topped with yoghurt.

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