- 1 1/4 cups (250g) yellow split peas
- 50g ghee or coconut oil
- 1 brown onion, finely chopped
- 1/2 cup (100g) red lentils
- 1/4 cup (50g) green lentils
- 400g can diced tomatoes
- 400ml coconut milk
- 2 stems curry leaves
- Curry leaves, extra, to serve
- Greek-style yoghurt, to serve
- Roti or naan, to serve
- 1/2 cup (125ml) apple cider vinegar or malt vinegar
- 1/3 cup (80ml) vegetable oil
- 1 brown onion, coarsely chopped
- 4 garlic cloves, chopped
- 1 tbs finely grated ginger
- 2 long green chillies, seeded, chopped (optional)
- 1/4 cup ground cumin
- 1/4 cup ground coriander
- 1 tbs ground turmeric
- 1 tbs ground paprika
- 1 tbs garam masala
- 1 tbs black mustard seeds
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
To make the curry paste, place the vinegar, oil, onion, garlic, ginger, chilli, if using, cumin, coriander, turmeric, paprika, garam masala, mustard seeds, cinnamon and cardamom in a food processor and process until smooth.
Cook peas in a saucepan of boiling water for 30 mins or until tender. Drain.
Meanwhile, heat the ghee or coconut oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 10 mins or until the onion is light golden. Add ½ cup of the curry paste and cook for 1 min or until aromatic. (Reserve remaining curry paste for another dish – see tip, p135.)
Add the combined lentils, tomato, coconut milk, peas and curry leaves to onion mixture in the pan. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 30 mins or until lentils are tender and mixture thickens.
Step 5Heat a large frying pan over medium-high heat. Spray with olive oil spray. Add the extra curry leaves and cook, turning, for 1-2 mins or until the curry leaves are crisp.
Divide the dhal evenly among serving bowls. Top with the yoghurt and fried curry leaves. Season. Serve with the roti or naan.