Recipe type: Curries
This traditional vegetarian lentil curry is a spicy combination of lentils and split peas.
- ½ x 500g packet yellow split peas
- 2 tablespoons vegetable oil
- 1 brown onion, finely chopped
- 1 carrot, finely chopped
- 2 teaspoons yellow mustard seeds
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 10 fresh curry leaves
- ½ teaspoon ground turmeric
- Pinch of ground cloves
- 1 cinnamon stick
- ¾ cup red lentils, rinsed
- 400g can diced tomatoes
- 1 cup fresh coriander leaves
- Plain Greek-style yoghurt and extra coriander leaves, to serve
- Place split peas in a glass or ceramic bowl. Cover with cold water. Set aside for 3 hours or overnight. Drain. Rinse under cold water.
- Heat oil in a large heavy-based saucepan over medium heat. Add onion and carrot. Cook, stirring occasionally, for 10 minutes or until onion has softened. Add mustard seeds, cumin, ground coriander, curry leaves, turmeric and cloves. Cook, stirring, for 2 minutes or until mustard seeds start to pop. Add split peas, 1 litre cold water and cinnamon. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 to 40 minutes or until peas are just tender.
- Add red lentils and tomato. Season with salt and pepper. Simmer, uncovered, for 15 to 20 minutes or until lentils are soft and dhal is thick. Stir in coriander. Top with yoghurt and extra coriander leaves. Serve.