Yellow Split Pea Dhal
Servings
4people
Cook Time
30-40minutes
Servings
4people
Cook Time
30-40minutes
Ingredients
Instructions
To cook the Split Peas
  1. First check over the peas, removing any grit. Rinse the peas well and if possible soak overnight. If you forget to soak them, they are perfectly safe to cook but will take longer.
  2. Put the split peas in a pan and cover with plenty of cold water. Bring to the boil, then reduce the heat and simmer until the peas are tender. This can take between 30 minutes and 1 hour.
  3. Once tender, drain the split peas well.
For the Dhal
  1. Fry the cumin seed, coriander seed, cinnamon, cloves, cardamom seeds and peppercorns in a dry frying pan until fragrant. Remove and reserve the cinnamon stick, transfer the remaining spices to a pestle and mortar and grind to a powder. Add the ground turmeric and the reserved cinnamon stick.
  2. Put the onions into a medium sized pan and fry gently for around five minutes or so until softened. Add a splash of water if they start to stick. Tip in the black mustard seeds and fry until they start to pop.
  3. Add the spices, garlic, ginger and chilli and cook for a few minutes more.
  4. Next add the cooked split peas, salt and the vegetable stock. Stir well to combine and bring to the boil. Reduce the heat and cook for around 30-40 minutes, stirring occasionally until the Dhal is soft and most of the stock has been absorbed. Remove the cinnamon stick.
  5. Stir a couple of handful of kale into the Dhal and allow it to wilt. Check and adjust the seasoning.
  6. Top with extra chilli and chopped coriander if you wish. Serve with your choice of accompaniment.
Recipe Notes

This Dhal freezes and reheats perfectly. Excellent for a quick midweek dinner.

Leftovers are wonderful in a pitta bread with some spinach.

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