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Dhal
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Prep Time:
190 minutes
Cook Time:
75 minutes
Total Time:
265 minutes
Spicy vegetarian lentil curry made with lentils and split peas.
Ingredients:
  • 1/2 x 500g packet yellow split peas
  • 36.80 gm vegetable oil
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 2 tsp yellow mustard seeds
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • Pinch of ground cloves
  • 1 cinnamon stick
  • 187.50 ml red lentils, rinsed
  • 400g can diced tomatoes
  • 250.00 ml fresh coriander leaves
  • Tamar Valley Greek Style Yoghurt, to serve
  • Extra coriander leaves, to serve
Instructions:
  • Combine split peas with cold water in a glass or ceramic bowl and soak for 3 hours or overnight. Drain and rinse under cold water.
  • In a large heavy-based saucepan, warm oil over medium heat. Add onion and carrot, sauté for 10 minutes until onion softens. Introduce mustard seeds, cumin, coriander, curry leaves, turmeric, and cloves; cook for 2 minutes until the mustard seeds start popping. Stir in split peas, 1 litre of cold water, and cinnamon. Increase heat to high and bring to a boil. Lower the heat and simmer partially covered for 30 to 40 minutes until peas are tender.
  • Combine red lentils and tomato in a pot, then season with salt and pepper. Simmer uncovered for 15-20 minutes until the lentils are soft and dhal thickens. Finally, stir in coriander, top with yogurt and extra coriander leaves, then serve.

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