Quick & Easy

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.



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.

Related stories