Ingredients
Flavour Base
- 2 Tbsp canola oil
- 2 large onions, finely chopped
- 5 cloves garlic, minced
- 2 tsp ginger, finely grated/ minced
Spices / Seasoning
- 1 Tbsp turmeric, ground
- 1 Tbsp cumin, ground
- 1/2 tsp dried cloves
- 1 tsp cinnamon, ground
- 1 tsp salt, iodised
- 1/4 tsp black pepper, ground
- 1/4 tsp red chilli flakes (optional)
Liquids
- 6 cups vegetable stock
- 1/4 cup tomato paste
Protein
- 3 cups yellow split peas, not pre-soaked
Garnish / Serve
- 1/4 cup fresh parsley, roughly chopped
- Rice or Roti Parantha to serve.
Instructions
- In a heavy bottomed pan with a lid, add the oil and onions. Saute the onions over medium heat until translucent - about 5 minutes.
- Add the garlic and ginger, stir into the onions. Saute for 2-3 minutes
- Add turmeric, cumin, cinnamon, salt, pepper and chilli flakes (if using). Stir into the onion mixture.
- Add the vegetable broth and tomato paste. Stir the mixture until the tomato paste has fully dissolved.
- Stir in the yellow split peas. Reduce heat to a simmer and place the lid on the pan. Simmer for one hour.
- Remove the lid and stir the dal. Place the lid back on the pan and continue to simmer, stirring every 15 minutes.
- Depending on the age and brand of your peas, they make take less time to cook. The peas are done when they have started to break down and become slightly mushy, thickening the soup. If they are not tender to taste cook for 15 more minutes, if the mix is too dry, add 1/4 cup more stock or water.
- Once the dal is ready, top with parsley and serve hot with rice or roti.
Notes
- original recipe calls for olive oil, we love olive oil, we just prefer to cook with canola where possible for the omega 3 potential.
- This is a very mellow pleasing curry, if you need heat for it to feel legit, either spice it up or pick a different curry.