This traditional vegetarian lentil curry is a spicy combination of lentils and split peas.
Course Main Dish
Cuisine Indian
Prep Time 3 minutesminutes
Cook Time 1 minuteminute
Total Time 4 minutesminutes
Servings 6servings
Calories 171kcal
Ingredients
250gyellow split peas
2tbspvegetable oil
1brown onionfinely chopped
1carrotfinely chopped
2tspyellow mustard seeds
2tspground cumin
1tspground coriander
10fresh curry leaves
1/2tspground turmeric
pinch of ground cloves
1cinnamon stick
3/4cupred lentilsrinsed
400gcan diced tomatoes
1cupfresh coriander leavesextra to serve
Greek style yoghurtto serve
Instructions
Place split peas in a glass or ceramic bowl. Cover with cold water. Set aside for 3 hours or overnight. Drain. Rinse under cold water.
Heat oil in a large heavy-based saucepan over medium heat. Add onion and carrot. Cook, stirring occasionally, for 10 minutes or until onion has softened. Add mustard seeds, cumin, ground coriander, curry leaves, turmeric and cloves. Cook, stirring, for 2 minutes or until mustard seeds start to pop. Add split peas, 1 litre cold water and cinnamon. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 to 40 minutes or until peas are just tender.
Add red lentils and tomato. Season with salt and pepper. Simmer, uncovered, for 15 to 20 minutes or until lentils are soft and dhal is thick. Stir in coriander. Top with yoghurt and extra coriander leaves. Serve.