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Yellow split pea and carrot dhal

Recipe for yellow split pea and carrot dhal.

By Emma Knowles
  • 20 mins preparation
  • 55 mins cooking
  • Serves 4 - 6
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Yellow split pea and carrot dhal


  • 40 gm ginger, coarsely chopped
  • 5 golden shallots, 4 coarsely chopped, 1 thinly sliced
  • 3 garlic cloves, 2 coarsely chopped, 1 finely chopped
  • 80 gm ghee
  • 2 long green chillies, thinly sliced, or to taste
  • 2 tsp black mustard seeds, plus 1 tsp extra
  • 2 tsp each coriander seeds and cumin seeds, coarsely crushed
  • 2 tsp each ground turmeric and garam masala
  • 1 tomato, coarsely chopped
  • 1 sprig fresh curry leaves
  • 250 gm yellow split peas
  • 800 ml canned coconut milk
  • 500 ml (2 cups) chicken stock
  • Juice of 2 limes, or to taste, plus extra wedges to serve
  • 3 carrots, cut into julienne
  • To serve: thick natural yoghurt and coriander
  • 60 gm ghee
  • 2 golden shallots, thinly sliced
  • 2 long green chillies, thinly sliced
  • 2 sprigs fresh curry leaves


  • 1
    Process chopped ginger, chopped shallot and coarsely chopped garlic in a food processor to a paste. Heat half the ghee in a large saucepan over medium-high heat, add shallot mixture and chilli and sauté, stirring occasionally, until tender (4-5 minutes). Add seeds and spices and fry until fragrant and mustard seeds start to pop (1-2 minutes), then add tomato and cook, stirring occasionally, until tomato breaks down (2-3 minutes). Stir in curry leaves, then add split peas, coconut milk and stock, bring to the simmer and cook, stirring occasionally, until split peas break down (35-40 minutes). Stir in half the lime juice and season to taste.
  • 2
    When the split peas are almost cooked, heat the remaining ghee in a large frying pan over medium-high heat, add sliced shallot and finely chopped garlic and sauté until tender and slightly caramelised (5-6 minutes). Add carrot and toss occasionally until just tender (2-3 minutes). Stir in the remaining lime juice, season to taste and keep warm.
  • 3
    For tadka, heat ghee in a small saucepan over medium-high heat, add shallot and sauté until light golden (6-7 minutes). Add chilli and stir occasionally until crisp (1-2 minutes). Remove from heat and add curry leaves (be careful, hot oil will spit).
  • 4
    To serve, divide curry and carrot mixture among bowls, spoon tadka over and serve hot with yoghurt, coriander and lime wedges.


Drink Suggestion: India pale ale. Drink suggestion by Max Allen