Yellow split pea dhal
Put the split peas and water into a large pot and bring to a boil over high heat. Skim any foam floating on the top of the water before adding the tomato. Lower the heat to simmer. Cover and cook until the peas are soft and broken up, between 40 to 60 minutes depending on how soft you want it. Add more water if looks too thick.
Remove and discard any tomato skin, then gently whisk or mash to blend the peas and tomato. The peas will break up. Let it cool completely and refrigerate overnight.
Return the peas and tomato mash to room temperature before adding a splash of water and simmering.
Heat oil in a medium skillet over medium-high heat. Once hot, add the cumin and mustard seeds and partially cover (the mustard seeds will pop). Decrease the heat to medium. Once the seeds have popped, remove the lid. Add the garlic and onion. Cook, stirring for a good 5 minutes, until the onion has caramelised. Turn off the heat and stir in turmeric, coriander, and cayenne.
Add the spice mixture to the simmering pea and tomato mash. Stir in salt. Remove from the heat and set aside for 5 minutes. Serve with rice, papadums or naan bread.
- 2 cups yellow split peas
- 8 cups water
- 4 tomatoes, diced
- 1⁄2 cup coconut oil
- 1 tsp cumin seeds
- 2 tsp black mustard seeds
- 10 garlic cloves, diced
- 2 medium yellow onions, finely chopped
- 1 1⁄2 tsp turmeric
- 2 tsp ground coriander
- 1/4 tsp cayenne
- salt, to taste
- 6 Tbsp chopped fresh coriander
Serve with rice, papadums or naan.