Feel free to experiment with the basic recipe using different spices (e.g., ground coriander, onion seeds), more or less chilli, spinach added at the end, a bit of coconut milk or creamed coconut. You can’t go wrong.
- 400 g yellow split peas
- 2 tsp ground turmeric or a thumb-size piece of fresh, grated
- 2 tbsp rapeseed or sunflower oil from Crispy Onions if making
- 2 onions finely sliced
- 4 cloves garlic
- thumb-size piece of ginger grated
- 2 tsp cumin seed
- 1 tsp black mustard seed
- 1 tsp chilli flakes
- Small bunch fresh coriander chopped
- 1 tsp salt or to taste
- 1 tsp asafetida
- Handful chopped tomatoes
For Crispy Onions (Optional)
Soak split peas 2hrs or overnight, drain and rinse… Or just rinse and add 20-30min to cooking time below. Put in large pan with 1.5L cold water over high heat. Bring to boil, skimming off any scum. Add turmeric, asafetida & tomatoes. Turn down to simmer and cook with a lid partially on (so steam can escape) 50-60min until very soft. Stir occasionally.
While dhal cooks, prepare Crispy Onions (Optional)
While dhal cooks, prepare Tarka
(Use oil/pan from onions if applicable.) Heat 2 tbsp oil in fry pan over medium. Add onions, cook 15min until soft and golden. Add garlic, ginger, spices. Fry 2-3min to popping.
When dhal and tarka are ready