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Two bowls of yellow lentil dahl one in front of the other garnished with coriander. A bowl of rice and spoons to the left hand side.
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Yellow Lentil Dahl

Yellow lentil dahl. This is an easy to make healthy and hearty vegan curry recipe. Delicious served with rice, naan bread or on its own!
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4
Calories 329kcal
Author Neil

Ingredients

  • 300 g yellow split peas
  • 1 tablespoon vegetable oil
  • 1 cinnamon stick
  • 1 small onion diced
  • 1 tablespoon ginger and garlic paste
  • 1 teaspoon chilli powder
  • 1 small green chilli deseeded and finely chopped*
  • 1 small red chilli deseeded and finely chopped*
  • 1 teaspoon ground turmeric
  • 1 tin chopped tomatoes drained
  • 1 L water
  • Freshly ground salt and pepper
  • 1 tablespoon fresh coriander chopped

Instructions

  • Rinse the yellow split peas in cold water.
  • Gently heat the oil in a medium sized pan then add the cinnamon stick, onion and ginger and garlic paste. Sauté for 4 -5 minutes until the onion is softened.
  • Stir in the rinsed yellow split peas, chilli powder, chopped chillies and turmeric. Cook everything together, stirring for 2 - 3 minutes. Then add the drained tomatoes and cook again, stirring for another 2 - 3 minutes.
  • Remove cinnamon stick, pour in the water, and bring to the boil then turn down to simmer for about 40 minutes until the split peas have softened and broken down.
  • Press the split peas against the edge of the pan with the back of a spoon to speed up the cooking or mash them if you like.
  • Season to taste, stir in the coriander and serve with Indian breads or basmati rice.

Notes

*Leave the seeds in if you want a hotter curry.

Nutrition

Calories: 329kcal | Carbohydrates: 55g | Protein: 20g | Fat: 5g | Saturated Fat: 3g | Sodium: 223mg | Potassium: 1032mg | Fiber: 22g | Sugar: 11g | Vitamin A: 539IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 5mg