Yellow Split Pea Dal

Incredibly simple, this is a really heart-warming dal with subtle flavours, not too hot. The tarka is a last-minute fry of spices and chilli which you pour, still sizzling, on top of the dal – it finishes it off perfectly. Yum. As tasted at the ‘Demain’ film night!

Print Recipe
Yellow Split Pea Dal
Course Main Dish
Cuisine Vegetarian
Servings
people
Ingredients
For the chana dal
For the tarka
Course Main Dish
Cuisine Vegetarian
Servings
people
Ingredients
For the chana dal
For the tarka
Instructions
  1. Put the split peas into a large saucepan and cover with water by about 4cm.
  2. Add all the remaining ingredients apart from the spinach, bring to the boil and then reduce heat to medium and simmer for 1 hour, until the peas can be squished between two fingers.
  3. Use a potato masher to break up about half of the lentils, being sure to leave texture.
  4. Add the spinach.
  5. For the tarka, heat the oil in a pan over a medium heat, add the mustard seeds and fry for 30 seconds until they start to pop.
  6. Stir in the shallots or onions, Kashmiri Chillies and curry leaves and fry for 2-3 minutes until the shallots or onions are softened and golden.
  7. Spoon the tarka on top of the dal, sprinkle with fresh coriander leaves and serve with basmati rice and chapati.