First impressions are terribly important, but then so is not judging a book by its cover. This may look, on first glance, like a bowl of indistinct yellow mush but trust me, don’t judge this bowl of incredible-ness by its ‘rustic’ appearance. When I have a bowl of dahl it has to be three things: comforting, frugal and full of garlic. My Yellow Split Pea Dahl, which I have been trying and testing for some time now, fulfils all of my dahl needs and wants. Absolutely dahl-icious.
Having a pot of lentils bubbling and blipping away on the hob is one of the most comforting sounds. I love the mealy smell that comes from cooking up lentils and coupled with the amazing smell of frying, gently caramelising onions I can’t think of many meals that equal the anticipation.
Vegetarian (vegan if you leave the butter out), thick, full of garlic and lightly spiced this is the soup for autumn. It thickens up as it cools so don’t be perturbed if you get it out of the fridge the following day and think you should be slicing it. I eat it simply on its own but if you fancy cooking up some chapati or paratha and having a dunk, all the better.
Yellow Split Pea Dahl
Ingredients
- 300 g dried yellow split peas
- 1.2 litres water
- Large pinch salt
- 1 tbsp rapeseed oil
- 1 tbsp butter*
- 1 large onion finely sliced
- 1 large pinch dried fenugreek leaves
- Small thumbsize piece ginger finely grated
- 1 tsp garam masala
- 1 green chilli halved
- 6 large garlic cloves peeled and sliced
- 1/2 tsp turmeric
- 2 large tomatoes seeds removed and roughly diced
- Small pinch black pepper
Instructions
- Rinse the lentils in a sieve until the water runs clear.
- Tip the lentils into a large saucepan and add the water, garam masala, turmeric and salt. Bring everything to the boil then reduce to a simmer and cook for 60-75 minutes, loosely covered. Skim off any foam that rises in the first few minutes of cooking.
- After the yellow split peas have been cooking for 30 minutes, start to make the onion mix.
- Heat the oil and butter in a frying pan then add the onion and fenugreek leaves. Fry gently for at least 30 minutes until softened and starting to turn pale golden. Stir often.
- Add the garlic to the onions and cook for another 8-10 minutes until everything is golden brown.
- Add the ginger and chilli and cook for another five minutes. Finally, add the tomato and fry for five minutes, ensure everything is mixed together well.
- When the lentils are cooked and thickened, stir through the onion and tomato mixture with plenty of black pepper. Taste and add a little more salt if needed.
Notes
Pin my Yellow Split Pea Dahl to cook later!
My kind of healthy, delicious comfort food, Caroline.
I’ve been thinking of stepping out of my comfort zone and trying some Indian food- ‘fenugreek leaves are a new ingredient for me. A healthy meal for under two quid? That’s good value!
Haha…”dahl-icious”! Seriously though, I agree. Some of my favorites foods/meals are ones that just don’t look that amazing. This dahl sounds delicious, though. Might need to get a batch of this one going soon! 🙂
I love dahl and I have just been looking at my Fall magazines and seeing many good recipes using split peas, lentils and such. I’m definitely craving things like this.
This yellow dahl is one of my favorite of all things to eat, looks delicious Caroline!
I love Indian foods so this looks fantastic to me!
I really love Indian food and I should make it more often at home. This dahl looks really delicious!
I love all lentils recipes and this yellow lentil dahl looks so comfy and delicious. So cute and totally family friendly.
I have never made dahl…looks delicious and yes, packed with flavors…thanks for the recipe Caroline!
Have a wonderful week ahead 🙂
Never met a pulse or legume I didn’t like. LOVE dahl — such a nice flavor. This is my kind of food — thanks so much.
Never met a legume or pulse I didn’t like. Love dahl — such nice flavor. This is very creative, and my kind of food. Thanks!
Healthy and flavorful recipe!
I am a huge fan of all variety of dahl- and, as homely as it is, I just can’t get enough! Thanks for the great recipe!
I had Dahl for the first time a few weeks ago at an Indian restaurant. Your version sounds delicious.