Go Back
yellow split pea dahl

Yellow Split Pea Dahl

Deliciously frugal yellow split pea soup; filling and full of flavour.
Prep Time 5 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 20 mins
Course Light Dinner, Lunch, Soup
Cuisine Indian
Servings 4 people


  • 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


  • 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 chilliĀ 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.


*replace the butter with rapeseed oil to make the recipe vegan
Keyword dahl, soup