Yellow Split Pea Dahl
Deliciously frugal yellow split pea soup; filling and full of flavour.
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
*replace the butter with rapeseed oil to make the recipe vegan