This traditional vegetarian lentil curry is a spicy combination of lentils and split peas.
- Place split peas in a glass or ceramic bowl. Cover with cold water. Set aside for 3 hours or overnight. Drain. Rinse under cold water.
- Heat oil in a large heavy-based saucepan over medium heat. Add onion and carrot. Cook, stirring occasionally, for 10 minutes or until onion has softened. Add mustard seeds, cumin, ground coriander, curry leaves, turmeric and cloves. Cook, stirring, for 2 minutes or until mustard seeds start to pop. Add split peas, 1 litre cold water and cinnamon. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 to 40 minutes or until peas are just tender.
- Add red lentils and tomato. Season with salt and pepper. Simmer, uncovered, for 15 to 20 minutes or until lentils are soft and dhal is thick. Stir in coriander. Top with yoghurt and extra coriander leaves. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set