Name: Spicy dhal
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 1 1/2 tablespoon vegetable oil or ghee; 1 (200g) brown onion, chopped finely; 4 clove garlic, crushed; 1 1/2 teaspoon ground cumin; 1 1/2 teaspoon garam masala; 1/2 teaspoon turmeric; 1 pinch chilli powder, optional; 1 1/2 cup (300g) yellow split peas, rinsed; 1.125 litre (4 1/2 cups) water; 2 (400g) brown onions, extra, sliced thinly; 1/4 cup coarsely chopped fresh coriander

Spicy dhal

For a more fragrant dhal, add 6 fresh curry leaves with the split peas. Any leftover curry leaves can be frozen, then used directly from the freezer as you need them.

Ingredients

1 1/2 tablespoon vegetable oil or ghee

1 (200g) brown onion, chopped finely

4 clove garlic, crushed

1 1/2 teaspoon ground cumin

1 1/2 teaspoon garam masala

1/2 teaspoon turmeric

1 pinch chilli powder, optional

1 1/2 cup (300g) yellow split peas, rinsed

1.125 litre (4 1/2 cups) water

2 (400g) brown onions, extra, sliced thinly

1/4 cup coarsely chopped fresh coriander

Method

1.Heat half the oil in a medium saucepan; cook the onion and garlic, stirring, until onion softens. Add the spices, cook, stirring, until fragrant.

2.Add split peas and the water; bring to the boil. Reduce heat and simmer, uncovered, for about 40 minutes or until split peas are tender. Season with salt.

3.Heat remaining oil in a medium heavy-based pan; cook extra onions over medium heat, stirring occasionally, for about 15 minutes or until browned.

4.Serve spicy dahl topped with the onion mixture and coriander.

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Ingredients

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