- 250g yellow split peas or split red lentils
- 2 small red or green chillis, sliced (deseeded if you want it cooler)
- 4 garlic cloves, finely chopped or crushed
- 2 tsp cumin seeds (or ground cumin)
- 2 tsp coriander seeds (or ground coriander)
- 2 tsp turmeric
- 2 tsp garam masala
- 1 large handful of fresh coriander, roughly chopped, plus extra for serving
- 200g cherry tomatoes, halved
- 1 tsp salt (I know, but the lentils really need it)
- 2 tsp vegetable (rapeseed) oil
- 1 knob of spread (e.g. Clover, Utterly Butterly)
- To Serve:
- 4-6 wholemeal chapattis (depending on the size)
This dhal is very healthy as the peas/lentils count as one of your Six Fix. The colour is a great pick me up when the sun’s not shining!
Begin by rinsing the split peas or lentils thoroughly and then soaking them for 30 minutes.
Once soaked, drain the lentils. Heat 1 litre of water in a large pan with the salt. Add the lentils when boiling, then reduced the heat and simmer for 30 minutes (or according to your pack instructions).
If using coriander& cumin seeds, heat a non-stick frying pan and toast the seeds until they ‘pop’. Remove from the pan and crush in a pestle & mortar. If using the ground spices, add later.
In the hot pan, heat the oil and gently fry the garlic and chilli for about a minute. Add the ground coriander & cumin (if not using seeds), turmeric and garam masala and fry for a further minute or so. Add the seeds (if using).
When the lentils are cooked, add the spice mixture to the pan (no need to drain), along with the tomatoes. Top up with water of necessary – you’re looking for a porridge consistency. Add the fresh coriander & spread just before serving.
Serve in bowls with wholemeal chapattis.