Yellow split pea dhal is the ultimate comfort food and it makes a nourishing meat-free meal that the whole family will love. This variation is flavoured with mild spices and is incredibly simple to make.
You simply cook the lentils in water with garlic and chili and cook away for 45 minutes or until the lentils are tender. You then fry your spices and combine the two.
Serve topped with a dollop of natural yoghurt, fresh coriander, hemp seeds, sweet chutney or whatever toppings you like – or enjoy as is!
This recipe makes a large batch so you will have leftovers to freeze for another time. Yay…
Looking for more meat free family meals? Try these favourites:
Yellow Split Pea Dhal
- 2 cups yellow split peas
- 4 cloves garlic ,crushed
- 1 tomato ,chopped
- 2 tsp salt
- 1 small red chilli ,chopped *optional
- 2 tbsp olive oil
- 1 onion ,sliced
- 1/2 tsp whole cumin seeds
- 1 tsp brown mustard seeds
- 1 tsp turmeric
- 50 grams butter ,optional*
- To serve: natural yoghurt, coriander, hemp seeds, sweet chutney ,optional*
- Add yellow split peas to a large saucepan with half the garlic, tomato, salt and chilli if using. Add 6 cups water and bring to the boil. Skim off any froth that forms on the surface, this will stop it boiling over.
- Continue boiling, adding an extra 4 cups of water as the liquid absorbs, for 45 minutes or until the split peas are tender and falling apart. Stir often to ensure if doesn't stick.
- Once the dhal is cooked add oil to a large saucepan or pan and fry the onion until tender, add garlic and spices and continue to fry until just browned.
- Add the split peas to the fried onion, being careful it doesn't splatter. Stir to combine. Turn off heat and add butter if using, combine well. Adjust seasoning.
- Serve with rice, natural yoghurt, fresh coriander, hemp seeds and sweet chutney - or simply on its own.
If you make my yellow split pea dhal, be sure to take a picture and upload to Instagram with the hashtag #littlebigh. I’d love to see your creation. xx